Barbecued Fish Kabobs

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

4 herring or mackerel fillets
3 red onions, quartered
12 cherry tomatoes, halved
Salt and ground black pepper to taste

Sauce:
10 ounces fish or chicken broth
5 ounces tomato ketchup
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
2 tablespoons brown sugar, packed
2 drops Tabasco (optional)
2 tablespoons tomato purée
1 tablespoon corn flour (cornstarch) (finely ground corn meal may be substituted)
Sprig of thyme for garnish

Cooking Directions:

1. Preheat the grill or barbecue.
2. Cut each mackerel or herring into 4 pieces, crosswise.
3. Thread onto skewers alternating with the onion and tomatoes, season. Place on a lightly greased grill pan.
4. To Make the Sauce: Mix all the ingredients, except the cornflour, together in a small pan.
5. Grill or barbecue the kebabs for about 10 minutes basting with the sauce and turning the skewers.
6. Blend the cornflour (cornstarch) with a little water to make a smooth paste. Pour into the sauce with any juices from the
   
7. kabobs. Cook over a gentle heat, stirring until thickened and smooth.
8. Garnish and serve on a bed of brown or white rice accompanied by the sauce and a crisp green salad, if desired.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.