BBQ Fish Skewers and Herby Couscous with Saint John
Kylee Newton - The Modern Preserver
4-6
30 minutes
30 minutes
Barbecue
Summer’s here and it’s time to get the BBQ out and get your grill on. Try something new this year with these spicy fish skewers using our Saint John Mango, Turmeric & Ginger hot sauce. I like to serve this with a fresh herb and jewelled couscous.
I’m sure you’ll love this one so much it will become a regular on the BBQ menu, as it has now on ours. Save’s you from serving regular boring old sausages again and it’s super quick and easy to whip up and cook.
Ingredients
Skewers
- 5 Tbsp Saint John - Mango, Turmeric & Ginger
- 250g Greek Style yoghurt
- ½ lemon, finely zested & juiced
- sea salt
- freshly ground black pepper
- 800-900g skinned firm thick fleshy NZ white fish (e.g. Hapuka, Deep Sea Cod, Monkfish, Lemonfish)
- 2 banana shallots, or 1 small red onion
Couscous
- 200g couscous
- 1½ tsp vegetable stock
- 210ml boiling water
- 2 Tbsp extra virgin olive oil
- 1 lemon, zested & juiced
- sea salt & freshly ground black pepper
- 20-30g coriander, mint, flat leaf parsley, finely chopped
- ½ mango, diced into small cubes
- ½ pomegranate, seeds of
Directions
In a large bowl mix together the Saint John with the yoghurt, lemon zest and juice, and season with salt and pepper. Take out 100g of the spiced yoghurt mix and place into a dipping bowl and set aside for serving.
Cut the fish into large 4cm cubed chunks, add to the large bowl of spiced yoghurt mix and coat the fish, cover and marinade in the fridge for 20 minutes. Chop the shallot/onion into large wedges, similar lengths to the fish cubes, and place in a bowl of iced water.
Prepare the BBQ, if using coals, make sure they are smouldering, then leave to drop in temperature so they are a glowing red. If using gas, warm the grill to a moderate heat. Pre-heat your oven to 100°C and place 8-10 bamboo skewers into a deep tray with cold water (this should keep them from burning on the BBQ).
Meanwhile make the herby couscous by placing the granules into a bowl, mix the veg stock with boiling water and pour over so it just covers the grain. Place a plate on top of the bowl and allow to steam for at least 10 minutes. Remove the plate, add oil, lemon zest and juice then mix using a fork, separating and fluffing up the couscous. Season with salt and generously with freshly ground black pepper. Lastly stir through the chopped herbs, mango cubes and pomegranate seeds and set aside until ready to serve.
Skewer the fish, three or four pieces per skewer, alternating with the onion wedges. When the BBQ is ready to use, grill the fish skewers in batches, on a ‘not too hot’ moderate heat, for 3-4 minutes each side. When cooked and charred place the skewers in the oven while you continue to cook the rest.
Serve the skewers on top of a large sharing plate of the couscous and dress with the extra kept marinade. And don’t forget a bottle of Saint John sauce on the table for those who seek more heat.