Fish Kebabs With Sweet Corn Recipe
Fish Kebabs With Sweet Corn Recipes
small whiting fillets, skinned
small pickling onions
small bay leaves
brown long grain rice
corn on the cob, trimmed
salt and ground black pepper
large pinch cayenne pepper
Put the honey, lemon juice, soy
sauce and cayenne pepper in a small pan and heat until the honey
Pour into a shallow dish and leave
Cut the fish into large chunks.
Skin the onions and blanch in
boiling water for 2-3 minutes, then drain thoroughly.
Slice the courgettes into 2.5 cm
Divide the fish, onions, courgettes
and bay leaves into 4 portions and thread alternately on to 4
skewers and lay in the sauce in the dish.
Turn frequently and leave for at
least 1 hour - or overnight, if more convenient.
Cook the rice in plenty of boiling,
salted water for 30-40 minutes until just tender.
Drain and turn on to a heated
Meanwhile, brush the sweet corn
with the melted margarine and season the kebabs and sweet corn with
salt and pepper.
Grill under moderate to high heat
for 15 minutes, turning both skewers and sweet corn frequently and
brushing the kebab with the remaining basting sauce.
Arrange the kebabs and sweet corn
on top of the rice, and pour over any remaining marinade.
Per Serving :
450 calories, 9 g fat, 5 g fiber.
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