Grilled Fish Kebabs

This week  Hilary Biller turns convenient, sustainable, frozen fish into a dinner fit for a king.


  • 1 Box Sea Harvest Hake Medallions
  • 1 jar piquantè peppers
  • 1 tub feta cheese
  • 2 peppers (red, green or yellow or a mix)
  • Wooden kebab skewers soaked in water
  • For The Spicy Rice
    • 1 cup rice cooked with ½ tsp turmeric or rice spice
    • 3 Spring onions, sliced
    • 1 red/yellow pepper finely diced
    • Olive oil
    • Salt and pepper to taste


  1. Slice the feta cheese into blocks and stuff the piquantè peppers .
  2. Slice the Hake Medallions into bite size chunks.
  3. Remove the seeds from the peppers and slice into pieces.
  4. Assemble the kebabs alternating a piece of fish, a stuffed piquantè pepper and a piece of the other pepper until the skewer is full.
  5. Brush the kebabs with olive oil and season with salt and pepper.
  6. Grill over a medium heat until the fish is opaque and slightly charred on the edges.
  7. Remember to baste the kebabs each time you turn them.
  8. Serve on a bed of spicy rice with a wedge of fresh lemon.
  9. This recipe makes 6 kebabs.
  10. For the spicey rice:
    1. Lightly fry the spring onions and peppers in a little olive oil until tender.
    2. Add the cooked rice and heat through.
      Season with salt and pepper to taste.