Oily fish such as mackerel are ideal for broiling as they cook quickly and need no extra oil.
ingredients
serves 4
1 pound mackerel fillets
finely grated rind and juice of 1 lemon
3 tbsp chopped fresh parsley
12 cherry tomatoes
8 pitted black olives
salt and black pepper
method
1. Cut the fish into 1 1/4 inch chunks and place in a bowl with half the lemon rind and juice, half of the parsley and some seasoning. Cover the bowl and leave to marinate for 30 minutes.
2. Thread the chunks of fish on to eight long wooden or metal skewers, alternating them with the cherry tomatoes and olives. Cook the kebabs under a hot broiler for 3 - 4 minutes, turning the kebabs occasionally, until the fish is cooked.
3. Mix the remaining lemon rind and juice with the remaining parsley in a small bowl, then season to taste with salt and pepper. Spoon the dressing over the kebabs and serve hot with plain boiled rice or noodles and a leafy green salad.
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more information
When using wooden or bamboo kebab skewers, soak them first in a bowl of cold water for a few minutes to help prevent them burning.
