FISH AND SHELLFISH

FISH AND SHELLFISH

Ingredients:
2 tuna steaks (approx 8 oz / 200 g each)
2 swordfish steaks (approx 8 oz / 225 g each)
1 red pepper, seeded
8 button mushrooms
2 tablespoons dark soy sauce
2 tablespoons sesame oil
2 garlic cloves, crushed
2 teaspoons fresh ginger, peeled and finely chopped

Directions:
salt and freshly ground black pepper
Cut the fish steaks and the red pepper into evenly sized
chunks of approximately 1 cm / ½” sides, lay them in a
shallow dish with the mushrooms and season well.
Combine the teriyaki ingredients, i.e. the soy, oil, garlic
and ginger, and pour the mixture over the vegetables and
fish. Cover and chill for 30 minutes before cooking, and
if you are using bamboo skewers place them in some
water to soak. Before cooking, thread the fish and
vegetables onto skewers alternating tuna and swordfish,
mushroom and pepper. Grill the skewers over hot coals
or campfire embers for 15-20 minutes, or until the
vegetables are crisp, basting occasionally and turning
regularly.
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THE BBQ & CAMPFIRE RECIPE BOOK
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This raitha is a cheater because it’s so easy to make – and
is the perfect balance to the spiciness of cumin and
coriander that infuse the fish.
for the kebabs: