Fish Kebabs With Roast Vine Tomatoes And Red Onions (01 Nov)
Fish Kebabs With Roast Vine Tomatoes And Red Onions
Tuffy Perforated foil
2 red onions, cut into thin wedges
400g vine cherry tomatoes
2 Tbs balsamic vinegar
1 tsp brown sugar
500g hake fillet, cubed
1 lemon, zested
3 Tbs chopped thyme
Salt and pepper
Place the onion wedges onto a piece of perforated foil then season with salt and pepper and drizzle with olive oil, wrap the onions up in the foil and place on the braai for 25 minutes.
Place the tomatoes (left on the vine, onto the Tuffy perforated foil, then drizzle with balsamic and sprinkle on the sugar, wrap up tightly to form a foil parcel, then place on the fire for 15 minutes or until the tomatoes begin to blister.
Place the fish into a bowl and drizzle with olive oil. Sprinkle on the lemon zest and thyme, then season with salt and pepper before tossing together.
Skewer the fish onto kebab sticks then cook on the braai for 2 minutes per side.
Serve the fish skewers alongside the roasted onions and tomatoes, drizzled with the balsamic juices from the tomatoes and a large lemon wedge.