Zesty Fish Kebabs


  • 450g boned skinless thick white fish like Pollock, cut into 12x2cm chunks

For the marinade:

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • ¼ tsp sesame oil
  • 1 tbsp freshly chopped coriander
  • 18 British cherry tomatoes
  • 175g British courgettes, trimmed and cut into ½ cm slices
  • Salt and freshly ground black pepper


  1. Put the fish into a non metallic dish. Mix together the oils, lemon and coriander and drizzle over the fish. Cover and chill for 1-2 hours. Meanwhile soak 6 wooden skewers in cold water.

  2. Thread slices of courgette, fish and cherry tomato and repeat again. Repeat this another 5 times. Preheat the grill if using.

  3. Cook over hot BBQ coals or under the grill for 5-7 minutes basting with the remaining marinade.

  4. Serve in warmed pitta bread of chunks of artisan regional breads of with British seasonal vegetables of your choice.

To Vary

To the basic marinade add a little freshly grated ginger.

Perfect with Antares Chilean Cabertet Rosé

This Rosé; is a beautiful raspberry red colour and the palate doesn´t disappoint with raspberries, strawberries and redcurrants all making a perfect Summer Rosé.