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Lemon and mustard cobia kebabs

These skewers make a tasty first course, or a main if served with salad or rice. Cooking time depends on the thickness of the fish – test with the tip of a knife

19 APRIL 2011
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Ingredients (Serves 4)
  • 1 tbsp clear honey
  • 1 tbsp wholegrain mustard
  • Zest and juice of 1 lemon
  • 4 x 125g/4½oz cobia steaks (or any firm white fish), cut into chunks
  • 2 peppers (1 red and 1 green), deseeded and cut into large chunks
  • 8 cherry tomatoes
  • Green salad leaves or steamed white rice, to serve
  • Freshly ground black pepper
  • Lemon wedges, to serve


Mix the honey and mustard with the lemon zest and juice then put the fish in a dish and pour over the honey mix. Marinate in the fridge for 1-2 hours.

Preheat the grill to hot. Thread the fish onto 4 metal skewers, alternating with the red and green pepper chunks and tomatoes.

Reserve the marinade. Cook under the preheated grill for 4-5 minutes on each side until cooked, basting well with the leftover marinade.

To serve, put 1 skewer on each plate with salad leaves or steamed rice. Season with black pepper and serve at once with lemon wedges for squeezing over.


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