Salt Rock seafood kebabs

Name: Salt Rock seafood kebabs
Yield: 0 serving
Cuisine: Boil
Ingredients: 1.00 kg kingklip fillets thick, firm fish; 3.00 kg prawns king; 4.00 courgettes sliced; 2.00 red pepper cubed; 60.00 ml butter; 65.00 ml honey; 10.00 ml curry powder

0 serving

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By Food24 November 03 2009

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Ingredients (7)

1.00 kg	kingklip fillets — thick, firm fish
3.00 kg	prawns — king
4.00	courgettes — sliced
2.00	red pepper — cubed

HONEY GLAZE

60.00 ml	butter
65.00 ml	honey
10.00 ml	curry powder

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Method:

Cut fish into cubes. Peel and devein prawns, leaving tails intact. Thread fish, prawns, baby marrows and peppers onto 8-10 skewers.
HONEY GLAZE: Heat all ingredients together. Brush kebabs all over with hot glaze, cover and refrigerate until ready to cook.
Grill or cook over low coals for a few minutes on each side, or until tender. Serve extra glaze separately.
TOTAL KILOJOULE COUNT: 13 830 kJ (3 305 Cal). A portion:1 535 kJ (370 Cal).