Skewers are a brilliant way to combine different foods, flavours, colours and textures in one delicious format. They are also perfect for marinades, spices, and barbecue cooking. Surprise your guests with this tasty flavour combo and have fun experimenting with endless variations!
Ingredients (serves 4)
400 g sea bass (corvina), grouper, or tuna, cut into cubes (skinless and boneless)
½ fresh pineapple, peeled and cubed (the same goes for all the fruit)
2 kiwis
2 peaches (or mango or papaya)
1 thick slice of watermelon (seedless)
Juice of 1 lime or lemon
2 tablespoons olive oil
A pinch of salt and pepper
Method
Marinate the sea bass, grouper, or tuna (or a mix of all three for more variety). In a bowl, combine the lime juice, olive oil, salt and pepper. Add the fish and leave to marinate in the fridge for half an hour.
Using twelve skewers (metal or wooden), thread the fish and fruit alternately—sea bass, pineapple, peach, watermelon and kiwi—repeating until the skewer is full. Don’t pack them too tightly so they cook evenly.
Cook the skewers on the barbecue or under a grill for 2–3 minutes on each side, turning carefully. Serve hot, garnished with mint or basil leaves, accompanied by white rice, couscous, or a crisp green salad.
