1 lb. 10 oz. pollack or monkfish, skinned and cubed
Marinade: 5 oz. carton natural yogurt 1 lime, rind and juice 1 clove garlic, crushed 4 tsp. fresh chopped thyme 4 tsp. fresh chopped basil 1 tsp. poppy seeds salt and ground black pepper
pita bread
What to do:
1. Preheat the barbecue or grill. 2. Place the marinade ingredients into a bowl and mix together. Add the fish, mix well and leave for 30-40 min. 3. Thread the marinated fish onto 12 skewers. (If using wooden skewers, soak in water before use.) 4. Barbecue or grill under a medium heat for 8-10 min., turning frequently. 5. Serve in a warmed pita bread with salad.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org "From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
