Seafood Souvlaki with an Apricot Glaze by Theo Michaels
| Serves: 4 | Chef: Theo Michaels | Category: Seafood | Course: Mains | Machine: Mixer | Total time (min.): 20 |
I love this combination of sweet, sharp apricots with the tangy zing of fresh ginger in this simple but effective glaze – it really complements the fish here – it’s the perfect love triangle! I’ve used a combination of prawns / shrimp, salmon and cod, but any firm fish will work well.
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
- Preheat the grill/broiler until really hot.
- 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.
- 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).
- 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.