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Ingredients:
- 454g (1lb) Regal Boned Cod Fillets, fresh or defrosted
- 12 fresh Bay Leaves
- 1 x 15ml spoon (1 tbsp) Dried Chillies
- 1 x 5ml spoon (1 tsp) dried Thyme
- 1 large clove Garlic, finely chopped
- 4 x 15ml spoon (4 tbsps) Olive Oil
- 2 x 15ml spoon (2 tbsps) fresh Grapefruit or Lime juice
- Salt and freshly ground Black Pepper
- Fresh Lime Wedges and Thyme Leaves, to garnish
Method:
1) Preheat grill or barbecue
2) Skin and cube the fish and thread the fish and bay leaves alternately onto 4 pre-soaked wooden skewers.
3) In a small bowl prepare the glaze: mix the chillies, thyme, garlic, olive oil, fruit juice and seasoning together.
4) Brush the kebabs with the glaze and place the kebabs onto a foil-lined prepared barbecue or grill and cook for 3-4 minutes on each side.
5) Brush with any remaining glaze during cooking and garnish with lime wedges and thyme before serving.
Serves: 4
Recipe & Image provided by: Sea Fish Authority
