Christmas at the beach fish kebabs recipe
Christmas at the Beach Fish Kebabs recipe
Ingredients
| 1.2 kg | fish fillet, kingclip or kob or yellowtail or steenbras |
| Hungarian Marinade | |
| 100 ml | olive oil |
| 100 ml | lemon juice |
| 3 leaves | bayleaf, crunched |
| 2 tsp | garlic crushed |
| 2 tsp | paprika powder |
| ½ tsp | salt |
| ½ tsp | black peppercorns, grounded |
| Martini Marinade | |
| 250 ml | vermouth, dry |
| 60 ml | lemon juice, fresh |
| 2 tbsp | fennel, finely chopped |
| 10 piece(s) | black peppercorns, crushed |
| 3 leaves | bayleaf, crunched |
| ½ tsp | salt |
Instructions
Cut fish into cubes approximately 4cm in length. Cut thinner belly portions longer and doubled over when skewering.
Combine the ingredients for the two marinades in separate bowls, add the fish, coating well and set aside in a cool place to marinate for at least 1 hour.
Thread the fish onto wooden skewers and brush with oil.
Place kebabs on grid over hot charcoal and grill quickly about 4 minutes on each side and serve straight from the grid together with rice and a green salad.
Preparation time:
ca. 30 min
ca. 1 hr
easy
n/a
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