Seafood Kebabs with Bay Leaves and a Fiery Glaze
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 15 Min.
Cook Time: 8 Min.
Prep Time: 15 Min.
Cook Time: 8 Min.
What you need:
* 1 lb. chunky coley or cod fillets, skinned and cubed
* 12 fresh bay leaves
* 1 Tbsp. dried chilies
* 1 tsp. dried thyme
* 1 large clove garlic, finely chopped
* 4 Tbsp. olive oil
* 2 Tbsp. fresh grapefruit or lime juice
* salt and black pepper
* fresh lime wedges and thyme leaves, to garnish
* 12 fresh bay leaves
* 1 Tbsp. dried chilies
* 1 tsp. dried thyme
* 1 large clove garlic, finely chopped
* 4 Tbsp. olive oil
* 2 Tbsp. fresh grapefruit or lime juice
* salt and black pepper
* fresh lime wedges and thyme leaves, to garnish
What to do:
1. Preheat grill or barbecue. Thread the fish and bay leaves alternately onto 4 pre-soaked wooden skewers.
2. In a small bowl, prepare the glaze: mix the chilies, thyme, garlic, olive oil, fruit juice and seasoning together. Brush the kebabs with the glaze and place the kebabs onto a foil-lined prepared barbecue or broiler and cook for 3-4 min. on each side. Brush with any remaining glaze during cooking and garnish with lime wedges and thyme before serving.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
2. In a small bowl, prepare the glaze: mix the chilies, thyme, garlic, olive oil, fruit juice and seasoning together. Brush the kebabs with the glaze and place the kebabs onto a foil-lined prepared barbecue or broiler and cook for 3-4 min. on each side. Brush with any remaining glaze during cooking and garnish with lime wedges and thyme before serving.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."