You Will Need:

Main Dish

500 g firm fish, skinned and boned e.g. Kingklip, Tuna, Dorado etc
1 t (5 ml) Ina Paarman's Seasoned Sea Salt Seasoning
4 cloves garlic, crushed
1 chilli, thinly sliced
1 T (15 ml) medium curry powder
¼ cup (60 ml) canola oil
2 T (30 ml) Ina Paarman's Sun-dried Tomato Pesto
2 t (10 ml) Ina Paarman's Coriander Pesto
2 small onions cut into wedges
2 red bell peppers
kebab sticks

Ina’s Tip

Our Pesto's keep exceptionally well in the fridge once opened (up to 2 weeks). Just squeeze out the air, fold over the cut corner of the pack and secure it with a clip or peg, they also freeze very well.

Method:

Season fish with the Seasoned Sea Salt.

Cover with cling film and place an ice brick on top.

Leave in the fridge to firm up for 20 - 30 minutes.

This makes the fish less likely to fall apart during cooking.

Mix garlic, chilli, curry powder, oil, Tomato Pesto and Coriander Pesto to form a paste.

Separate the onion wedges into leaves.

Cut peppers into 3 cm squares and fish into 4 cm diamond shapes.

Toss fish with curry paste to coat it on all sides.

Thread alternating cubes of fish, onion and peppers onto kebab sticks.

Insert a second kebab stick to stabilise kebabs when turning them.

Cook under a hot grill or on the braai, turning occasionally, until browned.

Serve with sliced lime or lemon, Lentil Rice with Coriander and a Cucumber Salad Sambal.