This months recipe from Papa G of The Olive Tree Greek Restaurant is a seafood kebab which makes an excellent starter or main course. Use a mixture of three firm types of fish such as Tuna, Monkfish, Swordfish, Halibut or Salmon. I like to serve these kebabs with spinach rice or a salad. The herb dressing compliments the fish.
Serves 4
Ingredients
1.25kg (2½lb) mixed fish
8 large raw prawns
1 red pepper cut into large pieces
1 medium sized onion, peeled and cut into pieces
salt and pepper
For the marinade
½ cup of olive oil
juice of 1 lemon
½ onion , grated or blended
1tsp paprika
For the herb dressing
4tbsp chopped parsley
4tbsp chopped coriander
juice of ½ lemon
½ cup virgin olive oil
2 cloves of garlic, crushed and chopped
1tbsp honey
salt and pepper
Method
Cut the fish into 4cm (1.5inch) cubes, peel the prawns but leave the tails on.
Place the fish and prawns in a bowl, mix in the marinade ingredients and leave in the fridge for 1 hour.
To make the herb dressing, blend the herbs with olive oil, lemon juice and garlic in a food
processor until smooth.
Season to taste then place in a serving bowl.
Thread the fish and prawns on flat skewers with onion and peppers in between each piece, season the kebabs and cook over a gentle fire or under a hot grill for approximately 10 minutes, brushing with marinade on both sides until cooked. (Do not overcook).
Serve the kebabs on spinach rice or with a salad, spoon some of the herb dressing on top of the kebabs and serve immediately.
Enjoy!
