Spicy fish kebabs

Yield: 4 servings

Measure Ingredient
2 Red peppers
2 Courgettes; sliced
150 grams Button or wild mushrooms; (5oz)
20 Scallops
12 King prawns
2 Thick fish fillets; (monkfish, halibut,
; hake)
3 tablespoons Olive oil
2 teaspoons Curry powder
2 teaspoons Honey
1 tablespoon Lemon juice

MARINADE

Cut the red pepper into 1½" squares, and cut the fish fillets into 2" squares.

Thread the vegetables and fish on to wooden skewers. Mix all the marinade ingredients together and brush over the kebabs. Cover and leave in the fridge overnight, ready to barbecue or grill the next day.

Fish and shellfish are low in fat and high in useful minerals, so they are great for anyone watching their weight.

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Carlton Food Network

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