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Fish kebabs with lemon and tarragon sauce

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 12
Servings 2


  • 25
  • 1
    small onion, cut into wedges
  • each red and yellow pepper, cut into wedges
  • 350
    filleted white fish, cubed and skinned (cod, haddock, hake or monkfish)
  • 4
    bay leaves
  • 1
    lemon, juice
  • 3
    dried tarragon
  • 25
    butter, at room temperature
  • 1
    egg yolk
  • salt and ground black pepper
  • 3


Place the butter in a shallow, flat dish and cook on HIGH for 1 minute until melted. Add the onion and peppers and stir to coat. Cover and cook on HIGH for 1 minute. Allow to cool sufficiently to handle. Thread the fish cubes, onion, peppers and bay leaves alternately onto 4 wooden skewers. Arrange on the cooking dish and cover loosely. Cook on HIGH for 4 to 5 minutes until the fish is opaque and flakes easily. Cover and leave to stand while preparing the sauce. Put all the sauce ingredients into a small jug. Mix well and cook on MEDIUM for 75 to 90 seconds, until thickened, stirring 3 times. Serve immediately with rice.

Read more on: fish/seafood  |  microwave

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