Cod & Courgette kebabs with pineapple

Cod & Courgette kebabs with pineapple

SERVES 4 2½ PTS

480g (1 lb) cod fillet, skinned and cubed
8 button mushrooms
1 tablespoon olive oil
1 garlic clove, crushed
juice and finely grated zest of ½ lemon
½ teaspoon anchovy essence (optional)
1 teaspoon mixed dried herbs
1 courgette cut in 8 slices
1 small red pepper, deseeded and cut in 2.5cm (1 inch) pieces
2 canned pineapple rings (60g/2 oz) drained and cut in 2.5cm
(1 inch) chunks

Place the cubes of cod and the mushrooms in a shallow dish.

Mix together the olive oil, garlic, lemon juice and zest, anchovy essence, if using, and the mixed herbs. Spoon over the fish and mushrooms. Cover and refrigerate for about 1 hour.

Preheat the grill or barbecue to medium heat.

 Carefully thread the cod and mushrooms onto 4 kebab skewers, alternating them with the courgette, red pepper and pineapple chunks.

 Brush each threaded kebab with a little of the lemon and oil marinade and place on the grill rack.

Grill or barbecue for 6-8 minutes, turning occasionally, or until the kebabs are cooked through. Serve at once.