METHOD

Port Douglas & Mossman Gazette - - SPORT -

A com­mu­nity fish­ing day is be­ing held on Sun­day, Au­gust 14, in aid of the Port Dou­glas Coast Guard. It is open to all ages and fish­ing can be done be­tween the Dain­tree and Mow­bray rivers and out to Batt and Tongue reefs. Cost is $5 for kids, $10 for adults or $20 for fam­i­lies. Full de­tails and reg­is­tra­tion forms are avail­able at the Port Dou­glas Com­bined Club or Nau­ti­cal Marine Sales up to 4pm Satur­day, Au­gust 13.

Thread the fish pieces onto eight bam­boo skew­ers. Place in a sin­gle layer in a shal­low glass or ce­ramic dish. Com­bine the oil, lemon rind, lemon juice, oregano, gar­lic and cin­na­mon in a jug. Sea­son with salt and pep­per, and whisk with a fork un­til well com­bined. Pour over the fish ke­babs and turn to evenly coat. Cover with plas­tic wrap and place in the fridge for 1 hour to de­velop the flavours. Drain fish ke­babs and re­serve the mari­nade. Ar­range fish ke­babs in a sin­gle layer on a large, heat­proof mi­crowave-safe plate. Place the plate on a mi­crowave-safe rack or up­turned din­ner plate to el­e­vate. Loosely cover the fish with two sheets of damp pa­per towel and cook for five min­utes on medium. Brush the fish ke­babs with re­served mari­nade. Turn and cook for a fur­ther five min­utes on medium or un­til the fish is just cooked through. Serve im­me­di­ately with tzatziki and toasted sour­dough, if de­sired.

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