Angelakis Weekly Seafood Specials



Deep Sea Bream: Seafood Kebabs with Tarragon & Bacon

E-mail Print
(0 votes, average 0 out of 5)


Ingredients:  (4 entree size serves)
750g deep sea bream fillets
225g bacon
1/2 cup lemon juice
1/2 cup olive oil
Fresh tarragon leaves
4 metal or wooden skewers
Cut the fish into squares approximately 1.5cm thick and about 3cm square.  Marinate the fish in a mixture of olive oil and lemon juice for at least 30 minutes or up to 4 hours.  Cut the bacon lengthways into strips.  Place the squares of fish on to each skewer with the bacon threaded in between the squares.  The bacon should be threaded so that the strip runs along one side of the kebab only.  Place several whole tarragon leaves on each piece of fish as you thread the bacon over them.  Place on a barbecue (bacon side down) or under a hot grill (bacon side up).  Grill for six minutes until the bacon is done, then turn over and grill a further two minutes on the other side.