I was reading in the paper over the weekend that many people are intimidated by cooking fish. Common fears include undercooking, overcooking and using too much or too little flavour. The advice offered in the article was to keep it simple. It also recommended that those starting out cooking fish should cook fillets rather than whole fish.
Here is a simple, tasty recipe to get you started.
Fish Kebabs
Serves 4
500g thick white fish fillets, cut into cubes
¼ cup lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh dill (or 1 teaspoon of dried dill)
2 cloves garlic, chopped
½ teaspoon paprika
¼ teaspoon Tabasco sauce
8 cherry tomatoes
1 green capsicum, seeded and cut into chunks
1 red capsicum, seeded and cut into chunks
Place fish in a bowl. Whisk together juice, oil, dill, garlic, paprika and Tabasco and pour over fish. Marinate for at least 15 minutes. Thread fish onto skewers alternately with capsicum and tomato. Cook on a preheated barbeque plate or grill for 5 to 10 minutes, basting and turning regularly.
Note: Use stainless steel skewers, or soak wooden skewers in water prior to use.
Nutrition Information (per serve): energy 790kJ, protein 26.5g, fat 7.5g, saturated fat 1.5g, carbohydrate 3g, fibre 1g.
Recipe inspiration from Woman's Day and Super Food Ideas.
