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Barbecued Fish Kebabs

Diet.Chef's picture
Ingredients
  Herring/Mackerel fillets 1 Pound, cut in to chunks (450 Gram)
  Red onions 2 Small, peeled and quartered
  Cherry tomatoes 16
  Ground black pepper To Taste
  Fish stock 1⁄4 Pint (150 Milliliter)
  Tomato ketchup 5 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Brown sugar 2 Tablespoon
  Tabasco 2 Drop
  Tomato puree 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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