Seafood skewers and herbed couscous with radishes
12/7/2012
Serves 1
.
Seafood skewers
| 75 g | Boneless salmon fillets, chunks, fresh, skinless |
| 2 | Scallops |
| 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
| 6 | Radishes |
| 2 cups | Couscous, cooked and prepared |
| ¼ cup | Spring onion, chopped |
| ¼ cup | Parsley, finely chopped |
| 1 | Lemon |
Directions
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.
Wine Match
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