Barbecued Kebabs

4 x Regal Herring or Mackerel fillets, fresh or defrosted

3 red onions, quartered

12 cherry tomatoes, halved

Salt and freshly ground black pepper



Sauce

300ml (10 fl oz) fish or chicken stock

150ml (5 fl oz) tomato ketchup

2 x 15ml spoon (2 tbsps) worcestershire sauce

2 x 15ml spoon (2 tbsps) wine vinegar

2 x 15ml spoon (2 tbsps) brown sugar

2 drops Tabasco (optional)

2 x 15ml spoon (2 tbsps) tomato puree

1 x 15ml spoon (1 tbsp) cornflour

Sprig thyme for garnish





1) Preheat the grill or barbecue



2) Cut mackerel or herring into 4 crosswise.



3) Thread onto skewers alternating with the onion and tomatoes, season.

Place on a grill pan.



4) To make the sauce: mix all the ingredients, except the corn flour, together in a small pan.



5) Grill or barbecue the kebabs for about 10 minutes, basting with the sauce and turning the skewers.



6) Blend the corn flour with a little water to make a smooth paste. Pour into the sauce with any juices from the kebabs. Cook over a gentle heat, stirring until thickened and smooth.



7) Garnish and serve on a bed of brown or white rice accompanied by the sauce and a crisp green salad.

Serves: 2

Provided By: Sea Fish Authority