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Marinated Gurnard Kebabs with a Fiery Glaze
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| Ingredients |
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1 Gurnard filleted and chopped into chunks |
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12 fresh bay leaves |
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1 tsp dried thyme |
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Finely chopped garlic |
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Olive oil |
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Grapefruit juice |
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Seasoning |
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Lime wedges and thyme leaves for garnish |
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| Method |
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Thread the fish and bay leaves onto 4 wooden skewers. |
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In a small bowl prepare the glaze; mix the chilis, thyme, garlic, olive oil, fruit juice and seasoning. |
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Brush the kebabs with the glaze and place onto a foil lined prepared grill for 3-4 mins on each side. |
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Brush with any remaining glaze during cooking and garnish before serving. |
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