Fish kebabs with lemon and tarragon sauce

Ideas
2 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (11)

25.00 g butter
1.00 onion — small, cut into wedges
0.00 pepper — yellow and red, wedges
350.00 g white fish — fillet, cubed
4.00 bay leaves
SAUCE
1.00 lemon juice
3.00 ml dried tarragon
25.00 g butter — room temperature
1.00 eggs — yolk only
salt and freshly ground black pepper
3.00 ml sugar
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Method:

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.



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