Fish Kebabs

Name: Fish Kebabs
Yield: Serves Two or Four
Ingredients: ½ tablespoon chopped fennel (the herb, not the vegetable); ½ tablespoon chopped fennel (the herb, not the vegetable); juice of 1 lemon; ½ tablespoon chopped fennel (the herb, not the vegetable); 450 g/1 lb firm white fish, preferably turbot, hake, or haddock; 450 g/1 lb firm white fish, preferably turbot, hake, or haddock; 450 g/1 lb firm white fish, preferably turbot, hake, or haddock; 450 g/1 lb firm white fish, preferably turbot, hake, or haddock; 225 g/8 oz streaky bacon, with rind removed; 225 g/8 oz button mushrooms; 50 g/2 oz butter, melted; freshly ground black pepper

Preparation info

Serves
Two or Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

450 g/1 lb firm white fish, preferably turbot, hake, or haddock
225

Main course
Gluten-free

Method

Cut the fish into 2.5-cm/1-inch cubes and wrap each piece in streaky bacon. Skewer the bacon and fish alternately with the button mushrooms on 4 short metal or wooden skewers.

Heat the grill. Brush the kebabs all over with melted butter and season well with pepper. Do not add salt as the bacon will provide plenty. Sprinkle over half the chopped fennel and grill under high heat. Turn the