Friday, 2 October 2015

Hake and lime kebabs

700g (2 lb) hake fillets, skinned
salt and pepper
mint sprigs, to garnish


1. Cut the hake into 2.5cm (1 inch) cubes. Thinly slice 2 limes. Thread the lime slices and the hake on to four wooden skewers.

2. Arrange the kebabs in a single layer in a large shallow dish. Squeeze the juice from the remaining half lime over the kebabs.

3. Cover the kebabs and cook on high for 5 minutes or until the fish is cooked, repositioning the kebabs once during cooking.

4. Season to taste with salt and pepper. Serve hot, with rice or cracked wheat. Garnish with mint

Prep Time:     30 minutes 
No of Serves: 4 Members