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Title: Mackerel Kebabs with Parsley Dressing
Categories: Seafood Diet Main
Yield: 4 Servings
| 450 | g | (1lb) mackerel fillets |
| 1 | Lemon, finely grated rind and juice of | |
| 3 | tb | (45ml) chopped fresh parsley |
| 12 | Cherry tomatoes | |
| 8 | Pitted black olives | |
| Salt & black pepper |
* Oily fish sauce as mackerel are ideal for grilling as they cook quickly and need no extra oil * Cut the fish into 4cm/1Ģin chunks and place in a bowl with half the lemon rind and juice, half of the parsley and some seasoning. Cover the bowl and leave to marinate for 30 mins.
Thread the chunks of fish on to eight long wooden or metal skewers, alternating them with the cherry tomatoes and olives. Cook the kebabs under a hot grill for 3-4 mins, turning the kebabs occasionally, until the fish is cooked.
Tip: When using wooden or bamboo kebab skewers, soak them first in a bowl of cold water for a few minutes to help prevent them burning.
Nutrition Notes: Per portion: Energy - 268Kcals/1126kJ Fat - 19.27g Saturated fat - 4.5g Cholesterol - 61.88mg Fibre - 1g
From: "The Low Fat, Low Cholesterol Cookbook" - by Christine France.
Posted by : Sue Rykmans.
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