Spicy Spanish fish kebabs
Prep 45 Mins
Cooking 20-25 Mins
Serves 4
Winter’s end means that – lovely as they are – it’s time to start packing in the stews, curries and pies and embrace fresher, lighter eating. We took inspiration from the flavours of Spanish paella for these fish kebabs. They’re high in protein, with close to zero carbs and fat and they’re perfect for the braai
What you will need
- FOR THE MARINADE
- 5 Peppers (red, yellow and green)
- 5ml Natural Course Sea Salt
- 3 Red onions
- 80ml Olive oil
- 30ml Olive oil
- 2 cloves garlic, finely minced
- 8 wooden or metal kebab sticks
- 10 ml Turmeric
- FOR THE BASTE:
- 5ml Cayenne Pepper
- 80ml Olive oil
- 15 ml Natural paprika
- 1 clove garlic, finely minced
- 10 ml melted smooth apricot jam (simply pop it in the micro for a few seconds to melt)
- 5 ml Natural Coarse Sea Salt
- FOR THE KEBABS
- 15 ml finely chopped coriander
- 600g firm white fish
- Zest of one lemon, finely grated
Method
Mix together all the marinade ingredients. Cut the fish into large chunks and add to the marinade. Toss gently to ensure the fish is evenly coated with marinade. Cover, place in the fridge and allow to marinate for at least 30 minutes.
Prepare the veggies while the fish is marinating. Cut the peppers into chunks roughly the same size as the fish and slice the onions into thin wedges. (Cook’s tip: Keep the bottom bit of the root on the onion when you peel it, it prevents the onions quarters from falling apart when you slice them.) Pour the 30 ml olive oil over the peppers and onions and toss to coat.
Thread the marinated fish and veggies onto skewers. (Cook’s tip: If you’re using metal skewers lightly oil them beforehand. If you’re using wooden skewers, first soak them in water for 20 minutes to prevent them catching on the braai.)
Mix all the basting ingredients together. Place kebabs on the braai and liberally paint with baste during cooking. Serve these fish kebabs with a simple green salad. If you’re happy to include carbs in your meal, baby potatoes simply boiled in their skins make an excellent accompaniment and still keep it light and fresh. (Cook’s tip: We didn’t include it as we wanted to keep these kebabs very low in fat, but if you really want to amp up the Spanish flavour of these fish kebabs, slice chorizo sausage in 3mm rounds and thread them onto the skewers as well. The added spice and smokiness is a knockout.)
