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Ladismith Cheese

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Cape Hake, Piquantè Peppers & Feta Kebabs

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

Serves

4-6

Prep

Cook

Ingredients

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

Dressing

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

Preparation & Cooking

  1. Preheat the oven to 200°C.
  2. Allow the fish to defrost slightly and cut each portion into 6-8 cubes.
  3. Drain Piquantè Peppers from the brine.
  4. Cut the feta into cubes, big enough to fit snuggly in the Piquantè Peppers.
  5. Fill each Piquantè Pepper with a cube of feta.
  6. Thread the cubes of fish onto wooden skewers, alternating with the feta-filled Piquantè Peppers.
  7. Bake the fish kebabs for 15 minutes, or until the fish is cooked through.
  8. In the meantime, make a dressing using the Piquantè Peppers 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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