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Barbecued Fish Kebabs
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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4 herring or mackerel fillets
3 red onions, quartered
12 cherry tomatoes, halved
salt and black pepper

10 oz. fish or chicken broth
5 fl. oz. tomato ketchup
2 Tbsp. Worcestershire sauce
2 Tbsp. wine vinegar
2 Tbsp. brown sugar
2 drops Tabasco (optional)
2 Tbsp. tomato purée
1 Tbsp. corn flour (finely ground corn meal may be substituted)
sprig of thyme for garnish
What to do:
1. Preheat the grill or barbecue
2. Cut each mackerel or herring into 4, crosswise.
3. Thread onto skewers alternating with the onion and tomatoes, season. Place on a lightly greased grill pan.
4. To make the sauce: mix all the ingredients, except the cornflour, together in a small pan.
5. Grill or barbecue the kebabs for about 10 min. basting with the sauce and turning the skewers.
6. Blend the cornflour with a little water to make a smooth paste. Pour into the sauce with any juices from the kebabs. Cook over a gentle heat, stirring until thickened and smooth.
7. Garnish and serve on a bed of brown or white rice accompanied by the sauce and a crisp green salad.

Courtesy of Seafish, the UK Sea Fish Industry Authority

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Brown or white rice and a green salad.
Wine pairings:
Chardonnay, Pinot Grigio-Pinot Bianco, White Zinfandel
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