Tuesday, 26 April 2011

Lemon and mustard cobia kebabs

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These skewers make a tasty first course, or a main if served with salad or rice.

Cooking time depends on the thickness of the fish – test with the tip of a knife

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(Serves 4)

•1 tbsp clear honey

•1 tbsp wholegrain mustard

•Zest and juice of 1 lemon

•4 x 125g/4½oz cobia steaks (or any firm white fish), cut into chunks

•2 peppers (1 red and 1 green), deseeded and cut into large chunks

•8 cherry tomatoes

•Green salad leaves or steamed white rice, to serve

•Freshly ground black pepper

•Lemon wedges, to serve

Mix the honey and mustard with the lemon zest and

juice then put the fish in a dish and pour over the honey mix.

Marinate in the fridge for 1-2 hours.
Preheat the grill to hot. Thread the fish onto 4 metal skewers,

alternating with the red and green pepper chunks and tomatoes.

Reserve the marinade. Cook under the preheated grill for 4-5 minutes

on each side until cooked, basting well with the leftover marinade.

To serve, put 1 skewer on each plate with salad leaves or steamed rice.

Season with black pepper and serve at once with lemon wedges
for squeezing over.

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