FISH KE­BABS

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 10 mins Serves 4 400g king­fish fil­let 400g fresh salmon fil­let 100g turkey ham Cia­batta bread, cut into bite-size pieces Olive oil 2 sprigs fresh rose­mary, chopped Pre­heat the oven to 180°C. Cut the king­fish and salmon into bite-size cubes (don’t use the thin pieces). Thread the cubes of fish onto skew­ers, al­ter­nat­ing with pieces of bread and turkey ham. Driz­zle the ke­babs with olive oil and sprin­kle rose­mary on both sides. Put the ke­babs onto a greased bak­ing tray and bake for 4-10 min­utes, un­til just cooked. Serve with a pea or edamame puree and a mixed salad.

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