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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

Sauce:
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 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."
Serve with:
Brown or white rice and a green salad.
Wine pairings:
Chardonnay, Pinot Grigio-Pinot Bianco, White Zinfandel
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