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Cape Hake, Peppadew & Feta Kebabs

Serves 4

Cape Hake, peppadew and feta kebabs served on rice with a side salad.


Use these products

Grill Bakes - Lemon Pepper 400 g

Ingredients

  • 400 g Sea Harvest Grill Bakes – Lemon Pepper
  • 24 whole peppadews
  • 80 g reduced fat feta
  • 3 cups of Cooked rice
  • Baby lettuce leaves

DRESSING

  • 3 tbsp (45 ml) of peppadew brine from the jar
  • 1 tbsp (15 ml) olive oil
  • Seasoning

Method

  1. Preheat the oven to 200°C.
  2. Allow the fish to defrost slightly and cut each portion into 6-8 cubes.
  3. Drain peppadews from the brine.
  4. Cut the feta into cubes, big enough to fit snuggly in the peppadews.
  5. Fill each peppadew with a cube of feta.
  6. Thread the cubes of fish onto wooden skewers, alternating with the feta-filled peppadews.
  7. Bake the fish kebabs for 15 minutes, or until the fish is cooked through.
  8. In the meantime, make a dressing using the peppadew brine and olive oil.
  9. Season to taste.
  10. Serve the fish kebabs on rice with a salad of mixed baby lettuce leaves and drizzle over the dressing.

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