ingredients
serves 4
10 ounce cod fillets, or any other firm, white fish fillets
3 tbsp lemon juice
1 tsp grated fresh root ginger
2 green chillies, very finely chopped
1 tbsp very finely chopped fresh cilantro
1 tbsp very finely chopped fresh mint
1 tsp ground cilantro
1 tsp salt
1 red pepper
1 green pepper
1/2 cauliflower
8 button mushrooms
8 cherry tomatoes
1 tbsp soya oil
1 lime, quartered, to garnish
method
1. Cut the fish fillets into large chunks using a sharp knife.
2. In a large mixing bowl, blend together the lemon juice, ginger, chopped green chillies, fresh cilantro, mint, ground cilantro and salt. Add the fish chunks and leave to marinate for about 30 minutes.
3. Cut the red and green peppers into large squares and divide the cauliflower into individual florets.
4. Preheat the grill to hot. Arrange the prepared vegetables alternately with the fish pieces on four skewers.
5. Baste the kebabs with the oil and any remaining marinade. Transfer to a flameproof dish and grill for aboil 7 - 10 minutes or until the fish is cooked right through.
Garnish with the lime quarters, and serve the kebabs either on their own or with saffron rice.
