Skewered fish with chunky tomato salad

Anina's Recipes
6 servings Preparation: 10 mins, Cooking: 25 mins By Food24
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Ingredients (13)

1.2 kg fish — filleted
salt and freshly ground black pepper
olive oil — for basting
lemon — cut into wedges, to serve
CHUNKY TOMATO SALSA:
60 ml sunflower oil — or olive oil
30 ml lemon juice — freshly squeezed
5 ml sugar
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
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Method:

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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