Sweet and Sour Bream Kebabs

Name: Sweet and Sour Bream Kebabs
Yield: Serves 4
Ingredients: 2 lb (900 g) bream fillets, cut into slices 1½ in (4 cm) square (or any firm-fleshed white fish); 8 very small tomatoes, cut into quarters; 2 lb (900 g) bream fillets, cut into slices 1½ in (4 cm) square (or any firm-fleshed white fish); 1 clove garlic, crushed; 2 pinches of salt; 16 small onions, halved; Juice of 2 lemons; ½ teaspoon sugar; Salt and pepper; 4 tablespoons oil; 2 tablespoons sherry; 1 small tub plain yoghurt; 1 teaspoon chives, chopped; 1 tablespoon parsley, roughly chopped; Salt and pepper; Salt; Juice of ½ lemon; 4 fl oz (110 ml) (double) cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

2 lb (900 g) bream fillets, cut into slices 1½ in (4

Fish course
Pescatarian
Gluten-free

Method

Place the pieces of fish in the marinade and leave for about 15 minutes.

Thread 8 skewers alternately with fish, tomato and onion. Paint with the basting mixture. Cook the kebabs for 10 minutes, turning them and basting them often.

While the kebabs are cooking, mix the ingredients for the sauce together. Serve with the sauce apart and a bowl of rice.