Grilled Fish Kebabs

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

Ingredients

• 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

Method

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.