COD, TUNA AND SALMON STEAKS KEBABS
Use fish of differing colors and textures for these kebabs. Shellfish
such as prawns can also be added. The typically Italian inclusion of
breadcrumbs helps coat the fish and protects it against the hot fire.
I 75g (6oz) tuna steak, cut into
175g (6oz) salmon steaks, skinned, honed
and cut into bite-sized pieces
175g (6oz) cod or other whitefish,
skinned, boned and cut into bite-sized pieces
5 garlic cloves, finely chopped
11/2 tbsp capers, crushed
Juice of 1/2 lemon
4 tbsp olive oil
2 tbsp chopped fresh basil, plus several
sprigs to garnish
4 tbsp dry breadcrumbs
Salt and black pepper
Place the tuna steak, salmon steak and
cod on a large plate or in a shallow dish.
Sprinkle the tuna steak, salmon steak and
cod with the garlic, capers, lemon juice, olive oil, chopped basil, the
breadcrumbs, salt and pepper. Turn the tuna steak, salmon steak and cod
to coat well with the flavorings, then leave for at least an hour to
marinate at room temperature, or for up to 12 hours in the
Light the barbecue or preheat a gas
barbecue. Get 8 skewers ready wooden skewers should be soaked in cold
water for 30 minutes.
Thread the tuna steak, salmon steak and
cod on to the skewers, alternating the different types of fish. Cook
over hot coals, preferably covered, until the kebabs are cooked
through, about 2-3 minutes on each side.
Serve the cod, tuna and salmon steaks
kebabs immediately, garnished with basil sprigs.