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Cod kebabs with Basil Sauce

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Preparation Time: 40 minutes
Cooking time: 10 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 6667 times
Ingredients:
 2 Cod steaks
 1 Red pepper
 1 Yellow pepper
 1 Green pepper
 1 Lemon, juiced
  Olive oil
  Salt & Pepper
 1 White wine vinegar
 1 Clove garlic
 2.5 Basil, chopped
 3 Double cream
 1 Egg yolk
Tasty and colourful, great for an informal dinner party or lunch with friends.
Cooking Steps:
If you'd rather not further deplete the world's cod stocks, use another firm white fish eg haddock or hoki instead.

Blanche or scorch the peppers until softened. Remove the seeds and cut into squares. Skin the cod and cut in cubes.

For the marinade. Combine the lemon juice with 4 tbsps of the olive oil and season with salt & pepper. Add the fish and pepper pieces, cover and marinate for 20 minutes in the fridge.

For the Basil sauce. Put 3 tbsps of olive oil, the wine vinegar, garlic, double cream and chopped basil into a saucepan and heat gently. Remove from the heat before it reaches boiling point, cool slightly, add the egg yolk and season with salt & pepper. Keep the sauce warm by resting over a pan of simmering water.

Oil the kebab skewers. Thread the fish and pepper pieces alternately onto the skewers. Grill, turning the skewers regularly and basting with the marinade.

Serve immediately on a bed of rice, pouring a little of the sauce over each kebab. Serve the rest of the sauce separately. Green beans & baby corn-cobs go well alongside.

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