Our recipes are kindly provided by Seafish & taste tested by Wendy & her family. More recipes can be found on their website: www.seafish.org/plate/recipes.asp.
225g (8oz) coley or cod fillets, skinned and cubed
4 raw tiger prawns, peeled
1 small yellow courgette, sliced (optional)
Marinade:
1 x 15ml spoon (1 tablespoon) sunflower oil
grated rind and juice of 1 orange
1 x 15ml spoon (1 tablespoon) lime or lemon juice
sprig fresh rosemary, chopped
1 x 10ml spoon (1 dessertspoon) wholegrain mustard
1 clove garlic, crushed
salt and black pepper
lemon wedges, to garnish
In a small bowl mix all the marinade ingredients together and set aside.
Place the fish into a shallow dish. Pour over the marinade and place in the refrigerator for 20 minutes.
Thread the cubes of fish, prawns and courgette onto 2 short metal kebab skewers.
Place under a preheated grill or barbecue and cook for 15-20 minutes, turning once and brushing with any remaining marinade mixture.
