Skewered Fish

Serves:  4;  Prep:  15 mins plus overnight marinating; Cook:  20 minutes

If you don’t want to use scallops or prawns, use an extra 8oz (225g) cod fillet instead.  For a real treat cook them on a barbecue.

Ingredients:  1 lb (450g) cod fillet; 4 rashers streaky bacon; 8 scallops or large prawns; 2 lemons; 2 onions, 1 tbsp / 15ml lemon juice; 2 tbsp / 30ml runny honey; 2 tbsp/30ml light soy sauce; 1 tbsp/15ml tomato puree; 1 tbsp/15ml wholegrain mustard; salt and pepper

  • Cut the cod fillet into large pieces.  Using the back of a knife, stretch the rashers of bacon.  Halve each one and wrap each half around each scallop or prawn.
  • Thickly slice the lemon and quarter each slice.  Peel and cut the onion into large pieces.  Thread fish, scallops, lemon and onion onto 8 skewers and place in a non-metallic dish.
  • Mix together the remaining ingredients until smooth.  Pour over the fish, cover and marinate for at least 1 hour, preferably overnight, basting with the marinade occasionally.
  • Preheat the grill to high.  Cook the skewers in a foil-lined grill pan for about 10 minutes or until cooked.  Baste with the marinade during the cooking.
  • Serve immediately on a bed of rice with any remaining marinade spooned over.

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