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.