Seafood skewers and herbed couscous with radishes
|75 g||Boneless salmon fillets, chunks, fresh, skinless|
|40 g||Kingfish, chunks,fresh|
|1||Red onion, small wedge|
|¼||Red capsicum, cut into two pieces|
|1 to taste||Basil leaves|
|1||Tomato, small fresh|
Herbed couscous with radishes
|2 cups||Couscous, cooked and prepared|
|¼ cup||Spring onion, chopped|
|¼ cup||Parsley, finely chopped|
To prepare seafood skewers:
- Preheat the oven 180 degC fan grill.
- Thread the skewer with seafood, interspersed with the vegetables and herbs.
- Finish the skewer with the small tomato and grill for 8 minutes. This time is based on the seafood being at room temperature when you start.
To prepare herbed couscous with radishes:
- Combine ingredients and serve on plate with the seafood skewer and the cooked radishes.
Cook's tip: Serve skewers on a bed of couscous with the addition of herbs and cooked radishes. To cook a radish to help intensify the flavour: Allocate three radishes per person, then cut them in half and cook in a hot pan for a few minutes with butter. Season with salt and pepper.
This dish is best matched with
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