Ingredients

• 4 tablespoons good apricot conserve
• Grated zest and freshly squeezed juice of 1 lemon
• A handful of freshly chopped dill
• 1/2 Garlic clove, crushed
• 5 cm / 2 inch Piece of root ginger, grated
• A pinch of dried chilli / hot red pepper flakes
• 1 tablespoon olive oil
• A pinch of salt
• 200 g / 7 oz. Chunks of skinless cod loin
• 200 g / 7 oz. Chunks of skinless salmon
• 12 Raw, peeled and deveined king prawns/jumbo shrimp, shelled
• 12 Fresh bay leaves

• 4 Wooden skewers, pre-soaked in water

Tools

• Titanium Chef XL KVC7300S

Method

1. Preheat the grill/broiler until really hot.
2. In a large bowl, whisk together the apricot conserve (warmed if thick, just to loosen it), lemon zest and juice, dill, garlic, ginger, chilli/hot red pepper flakes, olive oil and salt. Once combined, decant a third of the glaze into a small bowl to use later on.
3. Add the fish chunks and prawns/shrimp to the large bowl with the apricot glaze and toss it all until well coated. Thread the fish chunks, prawns/shrimp and bay leaves onto the skewers (I usually do a trio of fish, then a bay leaf, and continue alternating).
4. Place the skewers under the preheated grill/broiler and cook for about 3 minutes, or until they start to caramelize, then turn once to cook the other side. The prawns/shrimp will turn pink once cooked. Just before the end of the cooking time, use a pastry brush to smother them with the reserved glaze. Serve with accompaniments of your choice.