1 pound mackerel fillets
3 tablespoons chopped Sea Parsley™
12 cherry tomatoes
8 pitted black olives
Finely grated rind and juice of 1 lemon
Salt and black pepper
Servings: 4
1. Cut the fish into 1 1/2 inch chunks and place in a bowl with half the lemon rind and juice, half of the Sea Parsley™, and some seasoning. Cover the bowl and leave to marinate for 30 minutes.
2. Thread the chunks of fish on to 8 long wooden or metal skewers, alternating them with the cherry tomatoes and olives. Cook the kebabs over a hot grill for 3-4 minutes, turning the kebabs occasionally, until the fish is cooked.
3. Mix the remaining lemon rind and juice with the remaining Sea 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 salad.
Servings: 4
3 tablespoons chopped Sea Parsley™
12 cherry tomatoes
8 pitted black olives
Finely grated rind and juice of 1 lemon
Salt and black pepper
Servings: 4
1. Cut the fish into 1 1/2 inch chunks and place in a bowl with half the lemon rind and juice, half of the Sea Parsley™, and some seasoning. Cover the bowl and leave to marinate for 30 minutes.
2. Thread the chunks of fish on to 8 long wooden or metal skewers, alternating them with the cherry tomatoes and olives. Cook the kebabs over a hot grill for 3-4 minutes, turning the kebabs occasionally, until the fish is cooked.
3. Mix the remaining lemon rind and juice with the remaining Sea 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 salad.
Servings: 4
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