Pesto Fish Kebabas

Submitted by The Flying Chef

"I made these as part of a seafood platter I did, I will be listing some of the other recipes I served with these over the next few days. I am going to have to guess on the amounts, as I only made 2 skewers to go with our other dishes. I think the amount listed should be about right for 4 people you can adjust pesto for your personal taste, we love pesto and I probably used a tablespoon per skewer that I made. Serve these with your favourite vegetable or a nice green salad. I have included a photo of our platter tray, I had to serve these on a separate plate as they just would not fit."

 

• Ready In: 20mins
• Ingredients: 3
• Serves: 4

ingredients

• 1 kg white fish fillet (cod, halibut, snapper etc.. I also used a small salmon fillet as well, just use your favourite.)
• 3 tablespoons bottled pesto sauce
• 1 tablespoon fresh parsley, finely chopped

directions

1. Soak 8 Bamboo skewers in water for at least an hour before using, this avoids scorching or splintering. (you will need 12 if using smaller ones).
2. Cut fish into 2cm cubes (approx); combine pesto fish and parsley in a bowl.
3. Thread fish onto skewers, cook in a pan or grill or BBQ until fish is browned and cooked as desired.