Succulent cubes of White fish, some wrapped in bacon, are skewered to make a delightfully simple supper. Cod, coley and whiting are the right type of fish for this recipe.
450g firm White fish fillets
4 rashers rindless streaky bacon
2 tbls melted butter
Ground black pepper
2 dill fronds, chopped
Salad lettuce to garnish
Preparation time : 20 minutes
Cooking time : 10 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Cut the fish into cubes. Lay the bacon on a chopping board and strech by dragging the blade of a cook’s knife along the surface, then cut into short lengths. Use bacon to Wrap half the fish chunks.
2. Skewer wrapped and plain fish alternately. Brush with butter, sprinkle with pepper and dill.
3. Heat the grill or barbecue to high. Grill the kebabs until barely Brown, turning frequently. Scatter the remaining dill over the top and serve at once, garnished with the salad lettuce.
Tip : Leaving the skin on will help hold the cubes of fish together, but make sure it is free of scales. Keep the skin on the outside of the kebab so it can crisp and Brown. If preferred, remove the skin by placing fleshside down and holding the skin tightly whilst easing the flesh away with a kinfe. Dipping your fingers in slat will give you a firmer grip.
Watchpoint : The kebabs are quite delicate so brush the grill-pan with oil to prevent them from sticking and breaking. Also oil or grease the skewers before using.
A well-chilled bottle of blanc de blancs wine will complement the delicare flavour of this fish dish perfectly. Enjoy your meal!