Tuna, salmon and cod kebabs served with fresh vegetables and a white wine sauce.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • Irish

    Trio Fish Kebabs

    Recipe Information

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    1 x 240g pack salmon fillets

    1 x 250g pack cod fillets

    1 x 220g pack tuna steaks

    1 x 385g pack herby baby potatoes

    300g cavolo nero

    2 x teaspoons Genovese pesto

    Juice x 1 lemon

    40ml double cream

    40ml white wine or vegetable stock

    Sea salt and black pepper

    A little olive oil

    4 x kebab skewers


    Skin the salmon.

    Cut all the fish into chunks and divide between the skewers.

    Cook the potatoes as instructions on the pack – once cooked – crush slightly with a fork.

    Chop the cavolo nero into strips- cook in some salted boiling water for 5 mins – drain well.

    Mix the potatoes and cavolo nero together in a dish and keep warm

    Preheat the grill.

    Put the fish kebabs onto a baking tray – drizzle with some olive oil – grill for 10 mins, turning once.

    While the fish is cooking – put the pesto, white wine or stock, cream and lemon juice into a small pan – gently heat through.

    Serve the kebabs on a bed of the vegetables drizzled with the pesto lemon sauce.