| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 2 |
|
Red peppers |
| 2 |
|
Courgettes; sliced |
| 150 |
g |
Button or wild mushrooms; (5oz) |
| 20 |
|
Scallops |
| 12 |
|
King prawns |
| 2 |
|
Thick fish fillets; (monkfish, halibut, |
|
|
; hake) |
| 3 |
tb |
Olive oil |
| 2 |
ts |
Curry powder |
| 2 |
ts |
Honey |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
MARINADE
Cut the red pepper into 1 1/2" squares, and cut the fish fillets into 2"
squares.
Thread the vegetables and fish on to wooden skewers. Mix all the marinade
ingredients together and brush over the kebabs. Cover and leave in the
fridge overnight, ready to barbecue or grill the next day.
Fish and shellfish are low in fat and high in useful minerals, so they are
great for anyone watching their weight.
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