Mixed Fish Skewers On The Braai

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Mixed Fish Skewers On The Braai

Something special to put on the braai – watch those compliments flow.
Serves 6 – 8


  • 500 g swordfish, hake, or salmon, cut into 2.5 cm cubes
  • 500 g fresh tuna, cut into 2.5 cm cubes
  • 500 g calamari steaks, cut into 2.5 cubes
  • 500 g prawns, peeled and de-veined (optional)
  • (Keep heads on for attractive presentation)
  • Juice and rind of l lemon
  • Juice and rind of 1 lime
  • 2 cloves garlic, crushed
  • 25 ml olive oil
  • Salt and freshly-ground black pepper, to taste
  • 80 g dried breadcrumbs
  • 25 ml semolina
  • 50 ml flat-leaf parsley, chopped
  • 1 small red chilli, seeds removed and finely chopped


  1. Soak wooden skewers in water for an hour before using them.
  2. Thread the prepared fish onto either wooden or metal skewers. If using prawns, fold in each in half, and skewer both sides of the prawn.
  3. Mix together lemon and lime juice, garlic, olive oil and seasoning; marinate fish skewers in this mixture for 30 minutes to an hour.
  4. Make dressing: Place lemons, cut-side down, in a suitable baking dish. Drizzle 15 ml olive oil over. Roast at 200ºC/180ºC fan/Gas mark 6 for 30 minutes, or until very tender and slightly brown. Cool; scrape out the insides of the lemons into a bowl. Add remaining ingredients, including lemon rind for dressing; mix well, and set aside.
  5. Mix together dried breadcrumbs, semolina, parsley and chilli. Roll fish skewers in this mixture.
  6. Have a hot braai at the ready, or preheat the grill element to high.
  7. Arrange fish skewers on a metal grid that has been brushed with a little oil.
  8. Cook until the fish is golden brown – be careful not to dry out the fish. Turn frequently, exposing all sides to the heat.
  9. Remove and drizzle a little olive oil over, which has been infused with garlic.
  10. Serve immediately with Roasted Lemon and Honey Dressing, and a green salad.

Roasted Lemon and Honey Dressing:

  • 2 – 3 large lemons; remove rind and reserve;
  • cut in halves
  • 15 ml olive oil
  • 15 ml honey
  • 60 ml olive oil
  • Sea salt and freshly-ground black pepper, to taste

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