MINI KINGFISH KEBABS

Tiny fish kebabs are a perfect bite-sized treat, especially when paired with a zingy lemony pesto. We used kingfish, but any firm-fleshed fish would work here.

Prep:
10 mins + marinating time
Cook:
10 mins
Serves:
Makes approx. 16

Ingredients

700g kingfish, or other firm-fleshed fish

1 Tbsp olive oil

2 tsp dried oregano

Zest of ½ lemon

A good pinch of chilli flakes

Parsley lemon pesto, to finish

Fresh parsley, to serve

Mini Bamboo Skewers, to serve

Method

Soak mini cocktail skewers in cold water for at least 30 minutes so they don’t burn during cooking.

Cut the fish into 1.5-2cm pieces. Put into a bowl with the olive oil, oregano, chilli flakes, and lemon zest. Marinate for 30 minutes, then thread onto the skewers and refrigerate until ready to use.

Grill or pan fry for 2-3 minutes each side, then drizzle with the parsley lemon pesto and scatter with fresh parsley to serve.