Pesto Fish Kebabas
Ready In: 20 mins
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
- 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).
- Cut fish into 2cm cubes (approx); combine pesto fish and parsley in a bowl.
- Thread fish onto skewers, cook in a pan or grill or BBQ until fish is browned and cooked as desired.
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