Blog, Cookery, Lessons

Middle Eastern Fish Kebab Recipe

Working with Outcook Home Cookery School is always fun, and, when it comes to writing a new class it means that I can get my geeky ingredient cap on to do some proper research and practise some new recipes.

The Middle Eastern class was a little time consuming to write due to the plethora of amazing dishes that can be represented to fit into a 4-hour class. I stuck with some traditional recipes for Baba Ganoush & Fattoush but also created a recipe for fish kebabs inspired by the ingredients of the region.

With Spring finally here, I thought I’d share the recipe, as these would work great on a bbq too (here’s hoping for more of that amazing weather from the weekend!!!).

Middle Eastern Fish Kebabs
The dry ingredients in the Spice Rub for these kebabs can be made in a large quantity and stored in an airtight container for a couple of months.
The Rub works well with white fish, pork, chicken and other lean meats.

For the Rub
2 tablespoons Sumac
2 tablespoons of pimenton or smoked paprika
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of chilli flakes
1 tablespoon of oregano or marjoram

Everything Else
600g Boneless White Fish, cut into large chunks
1 Lime, Juice only
A little, Olive Oil
A Red Pepper & A Green Pepper, chunky for kebabs A Red Onion, cut into 6ths

To Serve
A simple salad or a classic fattoush

Heat an oven to 200C.
Combine the all the ingredients for the Spice Rub in a large bowl.
Add, the lime juice and a little oil to form a smooth paste, and add the fish, gently moving the marinade over the fish and allow to rest in the bowl for 10 minutes.
(If using wooden skewers, it would be a good time to soak these now, to prevent burning)
Skewer a bit of red, then green pepper, followed by some chunks of fish. Finish the skewer with a 6th of the red onion. Repeat until all fish is used up (normally 6 kebabs).
Place on a tray and drizzle a little oil on the pepper and the onion, and place in the onion for 10-12 minutes.

Enjoy with a simple salad or a fattoush salad.

For a printable version, just click the link below;

Middle Eastern Fish Kebabs

Blog, Cookery, Lessons

Free Summer Recipe!!!

With summer finally reaching the North East this week, here’s a perfect recipe to enjoy with a good glass of dry white wine.

Baked Seabass with Caponata – Serves 2

For the Fish

2 x 200g Seabass Fillets

1 Lemon, Juice Only

Salt & Pepper

For the Caponata

1 Aubergine, peeled and chopped

1 Red Onion, chopped

1 Celery Stalk, chopped

1 Red Pepper, choppedcaponata

2 Tbsp Golden Raisins

6 Cherry Tomatoes, halved

1 Tsp Dried Oregano

1 Tsp Capers

2 Tsp Cider Vinegar

Water

Olive Oil

Basil, to Serve

Method

Preheat the oven to 180C. Make a foil parcel for the fish fillets. Squeeze on the lemon juice and some salt and pepper, set aside. In a large frying pan on a medium heat add a lug of oil and the onion and cook for 3-4 minutes. Add the aubergine and celery and red pepper and cook for a further 5 minutes. To the pan, add the raisins, oregano and 1 cup water & simmer for 8 minutes. At this point place the fish in the oven, it should be in for 10-12 minutes then 3 minutes to rest. Add the cherry tomatoes, the vinegar and capers to the vegetable mix and allow to cook for a further 7 minutes. Season with salt and pepper. Place Caponata on the base, top with the fish and shredded basil. Serve with crusty bread.

Top Tip: Caponata is great on a bruschetta, so if you’ve got leftovers pop it in the fridge and use it to make a great brunch.

Enjoy the summer,

Paul x

If you would like to download or print this recipe, click the below link:

Caponata Recipe

Use Social Media?

Like Paul’s Private Dining on Facebook at Facebook.com/paulsprivatedining

Follow Paul’s Private Dining on Twitter @_privatedining

Paul’s Private Dining on Instagram – PaulsPrivateDining