Name: Fish Kebabs with Marmalade Marinade
Cuisine: British
Ingredients: 1 tbsp finely chopped fresh coriander leaves (add the remainder of the bunch to the salads); 1 medium/large courgette; 3 assorted whole peppers in different colours; 2 rashers of streaky bacon; 4 large Scottish langoustine tails, pre-cooked for 1 minute in boiling water; 2 cardamom pods, cracked; 1 large red chilli, quartered lengthwise, seeds and white membrane removed; 1 tsp dried coriander seeds, crushed; 1 large lemon, zest and juice; 8 dived king scallops with orange roe (coral) intact; 1 tbsp Seville orange marmalade; 175 ml (6 fl oz) olive oil; 2 fat cloves of garlic, crushed; 1 piece of root ginger approximately the size of the top of your thumb, peeled and grated finely; large monkfish tail fillet, or 8 monkfish cheeks

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

For 4 bamboo or metal skewers measuring 30cm in length. Add or subtract ingredients according to choice of fish and number of people eating with you. Allow 1 skewer per person. Any combination of fish can be used. Salmon could be used instead of scallops, for example.

Ingredients

For the marinade

1 large red chilli, quartered lengthwise, seeds and white membrane removed
2 fat cloves of garlic, crushed
1

Method

Whisk together all ingredients in a bowl or jug. Cover and set aside as you prepare the fish, allowing the flavours time to blend together.

Ensure that all the grey-coloured membrane is removed from the monkfish tail fillet, as this discolours and goes tough when cooked. Alternatively, if you have obtained monkfish cheeks (which are less expensive) from a fishmonger, check them over and