Fish Kebabs With Sweet Corn Recipes

Ingredients :

45 ml

30 ml

15 ml

8

12

4

8

175 g

4 x

25 g

clear honey

lemon juice

soy sauce

small whiting fillets, skinned

small pickling onions

courgettes

small bay leaves

brown long grain rice

corn on the cob, trimmed

margarine, melted

salt and ground black pepper

large pinch cayenne pepper

1. Put the honey, lemon juice, soy sauce and cayenne pepper in a small pan and heat until the honey melts.

2. Pour into a shallow dish and leave to cool.

3. Cut the fish into large chunks.

4. Skin the onions and blanch in boiling water for 2-3 minutes, then drain thoroughly.

5. Slice the courgettes into 2.5 cm slices.

6. 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.

7. Turn frequently and leave for at least 1 hour - or overnight, if more convenient.

8. Cook the rice in plenty of boiling, salted water for 30-40 minutes until just tender.

9. Drain and turn on to a heated serving dish.

10. Meanwhile, brush the sweet corn with the melted margarine and season the kebabs and sweet corn with salt and pepper.

11. 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.

12. Arrange the kebabs and sweet corn on top of the rice, and pour over any remaining marinade.

Serves 4

Per Serving : 450 calories, 9 g fat, 5 g fiber.

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