Grilled Fish Kebabs

This week  Hilary Biller turns convenient, sustainable, frozen fish into a dinner fit for a king.


  • 1 Box Sea Harvest Hake Medallions
  • 1 jar peppadews
  • 1 tub feta cheese
  • 2 peppers (red, green or yellow or a mix)
  • Wooden kebab skewers soaked in water
  • For The Spicy Rice
    • 1 cup rice cooked with ½ tsp turmeric or rice spice
    • 3 Spring onions, sliced
    • 1 red/yellow pepper finely diced
    • Olive oil
    • Salt and pepper to taste


  1. Slice the feta cheese into blocks and stuff the peppadews.
  2. Slice the Hake Medallions into bite size chunks.
  3. Remove the seeds from the peppers and slice into pieces.
  4. Assemble the kebabs alternating a piece of fish, a stuffed peppadew and a piece of pepper until the skewer is full.
  5. Brush the kebabs with olive oil and season with salt and pepper.
  6. Grill over a medium heat until the fish is opaque and slightly charred on the edges.
  7. Remember to baste the kebabs each time you turn them.
  8. Serve on a bed of spicy rice with a wedge of fresh lemon.
  9. This recipe makes 6 kebabs.
  10. For the spicey rice:
    1. Lightly fry the spring onions and peppers in a little olive oil until tender.
    2. Add the cooked rice and heat through.
      Season with salt and pepper to taste.