Preparation:
Cut the fish into 1 1/2 inch chunks and place in a bowl with half the lemon rind and juice, half of the Sea Parsley(tm), and some seasoning. Cover the bowl and leave to marinate for 30 minutes.
Thread the chunks of fish on to 8 long wooden or metal skewers, alternating them with the cherry tomatoes and olives. Cook the kabobs over a hot grill for 3-4 minutes, turning the kabobs occasionally, until the fish is cooked.
Mix the remaining lemon rind and juice with the remaining Sea Parsley(tm) in a small bowl, then season to taste with salt and pepper. Spoon the dressing over the kabobs and serve hot with plain boiled rice or noodles and a leafy salad. |
