BBQ Fish Kebabs
Description
Kaimoana is plentiful and delicious during raumati. Full of omega three fatty acids, protein, calcium and iodine. Combined with some fresh produce from your mara your have a delicious and nutrient packed meal.
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
Ingredients
| 8 | skewers (or Sticks of rosemary. Remove leaves, keep the tip) | |
| 500 | Gram | fish (Snapper, grouper, mackerel, monkfish, shark and tuna all work well. ) |
| 250 | Gram | potatoes (Cut in half or use baby potatoes) |
| 2 | Teaspoon (Metric) | minced ginger |
| 1 | lemon (Zest and Juice) | |
| 1 | Teaspoon (Metric) | turmeric |
| 2 | Teaspoon | minced garlic (or two cloves) |
| 2 | Teaspoon (Metric) | chilli powder |
| 1⁄2 | Cup | fresh mint (A large handful) |
| 4 | Tablespoon (Metric) | natural yoghurt |
Instructions
- Soak the skewers or rosemary sticks in cold water
- Bring a pot of water to the boil and add the potatoes.
- While potatoes are cooking. Cut up the fish into cubes. Set aside.
- Mix the ginger, lemon juice and zest, turmeric, garlic, chilli, and mint in a food processor. Blitz until smooth. Stir in the yogurt.
- Once the potatoes are cooked but still slightly firm, drain off water and allow to cool.
- Using the skewers or rosemary sticks skewer the fish and the potatoes alternatively.
- Pour over the marinade.
- Heat the BBQ, grill or pan. Cook the skewers for about 2 mins each side. Drizzling over more marinade as they cook.
- Serve with sweet corn and a green salad.
Notes
You could also add other vegies too such as capsicum, red onion, cherry tomatoes and courgettes. Just chop into bite size pieces and place on skewers with fish and potatoes. Otherwise replace the potatoes with kumara.
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