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Zesty Seafood Kebabs with Shaved Courgette & Fennel Salad

With a simple citrus marinade, these zesty seafood kebabs with shaved courgette & fennel salad from Ainsley Harriott make for a light and flavoursome summer supper.

Introduction

These zingy kebabs are simply marinated to allow the flavours of the sea to shine. A pinch of zesty sumac brings a wonderful tang, and the fresh and light courgette salad with a hint of aniseed fennel complements perfectly. When filming the series, I went foraging for sea herbs with Alysia Vasey, and I tossed some sea purslane, aster and sea coriander through the salad. They worked beautifully, so if you like a bit of foraging then give them a try. Scallops are a bit of a treat and are wonderful when cooked on the barbecue, but you can leave them out if you prefer.

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Ingredients

3 tbsp olive oil
2 lemons, zest and juice of 1, the other thinly sliced
1 tbsp runny honey
1 tsp chopped dill
2 pinches of sumac
16 raw shelled tiger prawns, deveined if necessary, from a sustainable source
12 prepared fresh scallops, from a sustainable source
400g firm white fish, cut into 2.5cm chunks
1 lime, thinly sliced
For the salad
½ tsp fennel seeds, toasted
3 tbsp extra-virgin olive oil
zest and juice of ½ lemon
2 tsp runny honey
1 tsp chopped dill
3 courgettes, trimmed and shaved into ribbons using a swivel peeler or mandoline
1 small fennel bulb, cored and shaved or thinly sliced, fronds reserved a large handful of peppery salad leaves (rocket, watercress or mustard)
flaky sea salt and freshly ground black pepper

Essential kit

You will need: a barbecue or griddle pan, and 4 – 6 skewers.

Method

Mix the oil, lemon zest and juice, honey, dill and a pinch of sumac in a large bowl. Add the seafood and fish and mix well. Cover and leave to marinate for 20 minutes (no longer otherwise the lemon juice will start to ‘cook’ the fish).

Meanwhile, prepare the salad. Crush the fennel seeds with a pestle and mortar and then whisk together with the extra-virgin olive oil, lemon zest and juice, honey and dill. Season with salt. Put the shaved courgette ribbons and fennel slices into a bowl. Toss through the salad leaves and reserved fennel fronds. When ready to serve, drizzle over the fennel dressing and
check the seasoning.

Preheat a barbecue or griddle pan.

Thread the prawns, scallops and fish onto 4–6 skewers, alternating with folded slices of lemon and lime. Season with salt and a pinch of sumac.

Lightly oil the grill of the barbecue or the griddle pan and cook the kebabs over a medium heat for 6–8 minutes or until the fish is cooked through, basting with the marinade and turning once.

Serve the seafood kebabs with the courgette and fennel salad on the side.

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