Spiced Grilled Skewers of Fish

Preparation info

  • Difficulty


  • Serves


    , as a starter

Appears in

Use monkfish, conger eel and trimmed scallops, if possible. For a main course, serve with brown rice and a salad.


  • 1 lb / 455 g firm-fleshed fish, off the bone
  • 2 tbsp orange or grapefruit juice
  • 1 tbsp orange or grapefruit marmalade
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • freshly ground black pepper
  • ¼ tsp ground allspice
  • ¼ tsp ground cardamom
  • 2 tbsp toasted sesame seeds
  • coriander or parsley, and orange or grapefruit slices or segments, to garnish


Cut the fish into 1 in / 2.5 cm. cubes, or leave the scallops whole, if using them. Heat the juice and marmalade together in a saucepan, and then strain it into a bowl. Mix in the sesame oil, soy sauce, seasoning and spices, and stir in the fish until it is well coated. Leave to marinate for 30–40 minutes. Thread the fish on to skewers, and cook under a moderately hot grill for about 8 minutes, turning and basting with marinade from time to time. When done, arrange the skewers on individual plates, sprinkle with the toasted sesame seeds and garnish with herbs and fruit.