Barbecued Fish Kebabs Recipe
Ingredients
| 450 g / 1 lb herring or mackerel fillets, cut into chunks | ||
| Red onions | 2 Small, quartered | |
| Cherry tomatoes | 16 | |
| Ground black pepper | 1 To taste | |
| 150 ml /1/4 pint fish stock | ||
| Tomato ketchup | 5 Tablespoon (FOR THE SAUCE:) | |
| Worcestershire sauce | 2 Tablespoon (FOR THE SAUCE:) | |
| Wine vinegar | 2 Tablespoon (FOR THE SAUCE:) | |
| Brown sugar | 2 Tablespoon (FOR THE SAUCE:) | |
| Tabasco | 2 Drop (FOR THE SAUCE:) | |
| Tomato puree | 2 Tablespoon (FOR THE SAUCE:) | |
| Salt | To Taste | |
Directions
1. Line a grill rack with a single layer of tinfoil and preheat the grill at a high temperature, 2 minutes before use.
2. If using wooden skewers, soak in cold water for 30 minutes to prevent them from catching alight during cooking.
3. Meanwhile, prepare the sauce. Add the fish stock, tomato ketchup, Worcestershire sauce, vinegar, sugar, Tabasco and tomato puree to a small saucepan. Stir well and leave to simmer for 5 minutes.
4. When ready to cook, drain the skewers, if necessary, then thread the fish chunks, the quartered red onions and the cherry tomatoes alternately on to the skewers.
5. Season the kebabs to taste with salt and pepper and brush with the sauce. Grill under the preheated grill for 8-10 minutes, basting with the sauce occasionally during cooking. Turn the kebabs often to ensure that they are cooked thoroughly and evenly on all sides. Serve immediately with couscous.
2. If using wooden skewers, soak in cold water for 30 minutes to prevent them from catching alight during cooking.
3. Meanwhile, prepare the sauce. Add the fish stock, tomato ketchup, Worcestershire sauce, vinegar, sugar, Tabasco and tomato puree to a small saucepan. Stir well and leave to simmer for 5 minutes.
4. When ready to cook, drain the skewers, if necessary, then thread the fish chunks, the quartered red onions and the cherry tomatoes alternately on to the skewers.
5. Season the kebabs to taste with salt and pepper and brush with the sauce. Grill under the preheated grill for 8-10 minutes, basting with the sauce occasionally during cooking. Turn the kebabs often to ensure that they are cooked thoroughly and evenly on all sides. Serve immediately with couscous.
Chef
