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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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If you marinade the fish for 1/2 hour at room temperature your end result will be a subtle and distinctive flavour. Be careful not to overcook the fish or it will become dry and flavourless. You may substitute with any fresh firm fish you like. Ingredients:
1/4 cup butter |
2 tablespoons fresh lemon juice |
1 tablespoon fresh parsley, chopped |
2 tablespoons light soya sauce |
1/4 teaspoon coarse sea salt |
1/2 cup honey, liquid |
1/4 teaspoon hot sauce |
1 lb red snapper, fresh, 1 1/2-inch cubes |
2/3 cup cherry tomatoes |
4 slices bacon, cut into 4 equal pieces each |
2/3 cup pineapple, fresh, 1 1/2 cubes |
1 orange bell pepper, 1-inch squares |
2/3 cup cremini mushroom, small, whole |
4 skewers, long, wooden (soaked in water 2 hr) |
Directions:
1. Sauce.
2. In a medium pan combine, butter, lemon juice, parsley, soya sauce, honey, salt and hot sauce, bring to boil over medium heat for 3 minutes to blend seasonings, remove from heat, stir and set aside until needed.
3. Kebabs.
4. Wash and dry fish, cut into 1 1/2 cubes and set aside.
5. Cut orange peppers into 1 squares and pineapple into 1 1/2 cubes, also cut each bacon slice into 4 peices.
6. Now assemble your 4 kebabs in any fashion you desire; using 4 long skewers and all of the fish, fruit, vegetables and bacon.
7. Place the prepared kebabs in a deep dish and pour the sauce over the skewers, let them marinade at room temperature for 30 minutes.
8. Cook on grill or broiler for 5 minutes, baste and turn, cook 4 minutes longer (or until fish is done) baste and remove from heat.
9. Enjoy!
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