Places&Faces 122 August

Page 28

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Lockdown has been eased, so maybe it’s time to impress family and friends with a socially distanced barbecue which has a little more pizazz than next door’s regular old burger in a bun...

The summer is here and with it comes barbecue season. Lets not play it safe like last year and reach for the same old meat collection of burgers, sausages and chicken. Here are three top fish recipes which will wow your guests. Cooking fish of any kind can be a daunting prospect, even for the seasoned barbecuers among us. Just remember, fish is much more delicate than a slab of meat, so lets not leave it on the flames until it turns into a piece of charcoal.

Mediterranean Style Salmon Kebabs TIME TO MAKE: 90 mins SERVES: 6

These salmon kebabs are delicious and always a crowd pleaser. The Mediterranean-style marinade, with its beautiful garlic and fresh zesty notes, has a real summery feeling. Pair this with a flavoursome couscous, your favourite salad and a generous helping of Tzatziki.

Ingredients: 1.5kg Salmon �illets, cut into cubes approximately 4cm in size 3 bell peppers cut into cubes approximately 4cm in size 2 red onions, cut into squares For the marinade 100 ml extra virgin olive oil 3 garlic cloves, crushed 1 lemon, zested and juiced 2 tsp chopped fresh thyme leaves 2 tsp dry oregano 1 tsp ground cumin 1 tsp mild chili powder 1/2 tsp ground coriander For the garnish Bird’s eye chili Fresh coriander leaf

Method: First off start with the marinade by mixing the extra virgin olive oil, garlic, lemon juice and zest, oregano, thyme, cumin, mild chilli powder and ground coriander. Place the salmon pieces, bell peppers and red onions in a large mixing bowl, season with salt and pepper, and briefly mix together. Pour the marinade over the salmon and vegetables and mix to make sure the salmon is well coated with the marinade. Cover with cling film and place in the fridge for an hour to make sure you pack in as much flavour as you can to the fish. Take a skewer and, starting with the salmon, thread on salmon, pepper and onion; repeating until the skewer is full with a space of about 4cm at each end.

If you are using wooden skewers it is always advisable to soak them in water for 20-30 minutes before using. By now you will have already fired up the barbecue... gas or charcoal, its up to you. Place salmon skewers on and drop the lid to maximize the smokey flavours. Cook salmon for 6 to 8 minute, or until the fish is opaque throughout. Make sure you turn once midway through cooking. When cooked serve immediately, but make sure you get in quick as these sumptuous skewers will go quick, so grab one fast or miss out.

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