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Herby fish kebabs

ingredients

serves 4
750 g (l 1/2 lb) boneless cod steaks, skinned
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
1 tablespoon chopped mixed fresh herbs, or 1 teaspoon dried basil
good pinch of fresh chopped dill or dried chopped dillweed
salt and freshly ground black pepper
1 large green pepper, deseeded
4 small tomatoes, halved
vegetable oil, for greasing

method

1.Cut the fish into 32 cubes and place on a large plate. In a bowl mix together the lemon juice, oil, Worcestershire sauce and herbs. Season well with salt and pepper and pour over the fish. Leave to stand for 5 minutes, turning the cubes of fish in the marinade from time to time.

2.Put the green pepper in a bowl and cover with boiling water. Leave to stand for 5 minutes. Drain well, then cut into chunky pieces big enough to thread on to skewers.

3.Heat the grill to moderate. Slide alternate pieces of fish and green pepper on to 8 oiled skewers, 25 cm/10 inches long. Complete each skewer with a halved tomato.

4.Place the skewers in a grill pan and cook under the grill for 15 - 20 minutes, turning as necessary and basting with the juices from the Pan until the fish is cooked through and lightly browned. Serve at once.

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