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

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.
You're on HELLO!'s global site. Click to return to HELLO! India Go back