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Barbecued Fish Kebabs Recipe

Barbecued Fish Kebabs Recipe - 4 servings


450 g herring or mackerel fillets, cut into chunks

2 small red onions, peeled and quartered

16 cherry tomatoes

Salt and freshly ground black pepper


For the sauce:

150 ml fish stock

5 tablespoons tomato ketchup

2 tablespoons Worcestershire sauce

2 tablespoons wine vinegar

2 tablespoons brown sugar

2 drops Tabasco

2 tablespoons tomato puree


Line the grill rack with a single layer of tinfoil and preheat the grill at a high temperature, 2 minutes before use. If using wooden skewers, soak in cold water for 30 minutes to prevent them from catching alight during cooking. Meanwhile, prepare the sauce. Add the fish stock, tomato ketchup, Worcestershire sauce, vinegar, sugar, Tabasco and tomato puree to a small saucepan. Stir well and leave to simmer for 5 minutes. When ready to cook, drain the skewers, if necessary, then thread the fish chunks, the quartered red onions and the cherry tomatoes alternately on to the skewers. Season the kebabs to taste with salt and pepper and brush with the sauce. Grill under the preheated grill for 8-10 minutes, basting with the sauce occasionally during cooking. Turn the kebabs often to ensure that they are cooked thoroughly and evenly on all sides. Serve immediately with couscous.

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