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Sea Bass Skewers

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Ingredients

2 sea bass fillets sea bass fillet
2 tsp tsp olive oil olive oil
0.5 lemons lemon
(juice only)
1 tbsp tbsp Kanpur Garden tandoori curry powder Kanpur Garden tandoori curry powder
0.5 packs pack cherry tomatos cherry tomato

Sea bass skewers

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20 min
(3)

Method

Tandoori curry powder adds extra kick to this sea bass skewers recipe. Cooking fish on the barbecue brings a lovely smoky flavour, and makes a lighter dinner alternative to burgers or sausages.

  1. Remove the sea bass fillets from their packaging and place on a board or in a deep dish.
  2. Pour the olive oil and lemon juice over the top, ensuring the fillets are evenly covered.
  3. Sprinkle the curry powder on top and rub the spice into the sea bass fillets, evenly covering the fish on both sides.
  4. Fold the fillets onto a skewer in an S shape, adding a tomato in between each fold. If skewering the sea bass whole is too tricky, chop the fillets into a chunks and thread onto the skewers.
  5. Carefully brush a hot barbecue with oil and lie the skewers skin-side down on the grill. Grill for 10 minutes, or until cooked through, turning halfway through cooking.

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