Skewered fish with chunky tomato salad
|1.2 kg||fish — filleted|
|salt and freshly ground black pepper|
|olive oil — for basting|
|lemon — cut into wedges, to serve|
|60 ml||sunflower oil — or olive oil|
|30 ml||lemon juice — freshly squeezed|
|30 ml||fresh mint — chopped|
|30 ml||fresh parsley — chopped|
|2 cloves||garlic — cloves, crushed|
|3||spring onions — finely sliced|
|3-4||tomatoes — diced|
|1||apples — large, cored and diced|
Prepare the salsa a couple of hours before cooking the fish to allow the flavours to develop. Whisk together oil, lemon juice, sugar, salt and pepper to taste until well blended. Stir in the remaining ingredients, cover and set aside.
Cut the fish into cubes about 5 cm in diameter. Thinner belly-parts will need to be cut longer and doubled over. Thread cubes onto wooden skewers, brush with olive oil and season with salt and pepper.
Grill kebabs under a pre-heated oven griller or braai over the coals until golden and cooked through. Serve immediately, garnished with lemon wedges. Serve the fish kebabs on a bed of tomato salsa. Serve the remaining salsa separately.
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