Hookery Cookery Home > Fish Recipes >

Cod Kebabs

Serves 4

Description/Notes:

Choice cod and crunchy peppers, a deliciously different dinner

Ingredients:
  • 1 lb. (450g) cod fillet
  • 8 oz. (225g) button mushrooms
  • 1 medium green pepper
  • 13 oz. (370g) canned pineapple cubes, drained
  • 2 oz. (50g) butter, melted
  • 2 level tablespoons chopped parsley
  • 8 slices rindless streaky bacon
  • 4 medium tomatoes
  • salt and pepper
  • half a small lemon
  • 1 tablespoon soy sauce

    Cooking Instructions:
    1. Cut the cod into bite-sized chunks, removing any skin and bones
    2. Place the cod in a bowl with the mushrooms and drained pineapple cubes
    3. Halve the green pepper, remove seeds, then cut into 1 inch (2.5cm) strips and put into the bowl
    4. Grate the rind of the lemon and place in a separate small bowl with the chopped parsley, melted butter, soy sauce, salt and pepper
    5. Mix together then pour over the fish
    6. Leave to stand for 30 minutes, turning once
    7. Stretch each slice of bacon with the back of a knife, then roll up the bacon
    8. Cut a cross in each tomato
    9. Drain the sauce off the fish and place on one side for basting
    10. Thread the cod chunks, mushrooms, pineapple, and bacon rolls onto 4 kebab skewers
    11. Pre-heat the grill to moderately hot and cook the kebabs and tomatoes for 5-7 minutes each side, basting them as they cook with the butter mixture that was set aside for basting
    12. Serve immediately



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000