Fish and mussel kebabs recipe

Preparation time: 20 minutes, plus 1 hour marinating

Cooking time: about 10 minutes

 

finely grated zest and juice of 1 lemon

juice of 1 lime

1 tablespoon extra virgin olive oil

2 teaspoons honey

1 clove garlic, crushed

1 tablespoon chopped fresh oregano or marjoram

1 tablespoon chopped fresh parsley

salt and pepper

200 g firm white fish fillet, cut into 16 small cubes

16 shelled fresh mussels, about 125 g in total

1 small yellow capsicum, seeded and cut into 16 small chunks

1 zucchini, cut into 16 thin slices

16 cherry tomatoes

lime or lemon wedges to garnish

 

1 Put the lemon zest and juice, lime juice, oil, honey, garlic, chopped oregano or marjoram, parsley, and salt and pepper to taste in a shallow non-metallic dish. Whisk together, then add the fish cubes and mussels. Turn the seafood to coat all over with the marinade. Cover and marinate in the fridge for 1 hour.

 

2 Meanwhile, put 16 wooden skewers in warm water and leave to soak for 10 minutes. Drain. Preheat the grill to moderately high.

 

3 Onto each skewer, thread 1 cube of fish, 1 mussel, 1 piece of capsicum, 1 slice of zucchini and a cherry tomato. (Reserve the marinade.) Leave the ends of the skewers empty so they will be easy to hold.

 

4 Place the kebabs on a rack in the grill pan and grill for 8–10 minutes, or until the fish is cooked and the vegetables are just tender, turning occasionally and brushing frequently with the marinade. Serve hot, garnished with lime or lemon wedges.

 

Each kebab provides 126 kJ, 30 kcal, 3 g protein, 1 g fat (0.1 g saturated fat), 2 g carbohydrate (2 g sugars), 0.5 g fibre

 

 

Mussels provide several minerals, in particular iron, zinc, copper and iodine. They are also an extremely good source of vitamin B12, needed for the maintenance of a healthy nervous system.