Seafood Kebabs with Bay Leaves and a Fiery Glaze
Courtesy of UK Seafish Authority 4 Servings • 15 Min. Prep Time • 8 Min. Cook TimeIngredients |
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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 |
Directions:
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."