BBQ Seabass, shrimp and peach kebab

Prep Time

30 minutes

Inactive Prep Time

1 Hour

Cook Time

10 minutes

The Ingredients

1 1/2 to 2 1/2 pounds of firm fish with the skin removed, cut into 1 1/2-inch chunks.
2 tablespoons Avocado oil
2 tablespoons Rice vinegar
2 tablespoons finely chopped ginger root
2 tablespoons mixed cilantro
1 tablespoon Sesame seed oil
1 tablespoon Soy sauce
1 lime and 1 orange, zest
1 tablespoons fresh orange or tangerine juice
1 tablespoon lime juice
1 tablespoon Agave syrup, can be substituted for honey or maple syrup
1 teaspoon Fish sauce
1 minced serrano pepper, use half if you are afraid of the heat
Bell peppers
Green onions

Kebabs

2 pounds of firm white fish – It is important to have fish filets or fish steaks that are 1 1/2-inches thick. White Sea Bass, Swordfish, Halibut, and Monkfish hold up on the grill.
1 pound extra large shrimp, peeled
1-2 green peppers, cut in large chunks
1 cup 2-inch spears of green onion
1 cup serrano or jalapeño peppers
2 peaches

Preparation Instructions

1. In a blender, combine avocado oil, rice vinegar, ginger, cilantro, sesame seed oil, soy sauce, orange juice, lime juice, agave syrup, fish sauce, citrus zest, tangerine, serrano pepper, peach puree until smooth with speckles.
2. Cut fish into 1 1/2-inch chunks. Place fish chunks and shrimp into marinade and refrigerate for 45 minutes.
3. Prepare green peppers, green onions, Serrano pepper in equal sizes. Dice the peaches into equal sizes
4. After marinating the fish and shrimp, thread the fish, fruit and vegetables on the skewers.

Cooking Instructions

1. Preheat the BBQ to 150°C to 165°C.
2. If it’s a charcoal BBQ, When grey smoke has turned into blue smoke, and the desired temperature has been reached, it’s grilling time.
3. Place the Kebabs over the grill and start cooking.
4. Smoke the kebabs for 10 minutes. During the last two minutes of grilling open up the vents to increase the high heat. The internal temperature of the fish at this point should be around 50°C.
5. Continue to cook over the grill over hot embers with the grill lid open until the fish reaches 55°C and the shrimp is 50°C. Allow the fish to get slightly charred once the fish and shrimp reaches the temperatures above. Remove the kebab holder with grill gloves.

Recipe notes

Find a great place to get fresh local prawns if you can. These are a terrific starter at any family or friends get together. Feel free to get creative with your seasoning of your prawns. If you prefer your prawns spicy, add some chopped fresh chili to the marinade mixture.

Be sure to use olive oil for this dish. (Ideally extra virgin cold pressed olive oil) Squeeze fresh lemon onto the prawns if desired and serve on a bed of fresh arugula or on a colourful salad.