Bonfire Elephant Fish Skewers
Serves 4
Ingredients
- 800 g elephant fish, cut into 3 cm cubes
- 60 ml Glasseye Creek Bonfire BBQ Sauce
- 2 tbsp olive oil
- 1 red capsicum, cut into chunks
- 2 zucchini, cut into chunks
- 1 red onion, cut into wedges
- 2 lemons
Method
1. Cut the fish into even pieces and toss with half the sauce, oil and lemon. Refrigerate for 20 minutes only.
2. Thread fish and vegetables loosely onto skewers.
3. Cook on a medium-hot barbecue for 6-8 minutes, turning every 2 minutes and brushing with the remaining sauce near the end.
4. Serve immediately; mix Forking Mint sauce with yoghurt for the salmon kebabs.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
*NEW* Bonfire BBQ Sauce
$13.95 NZD
Post Comment