Theo cooks

Seafood Souvlaki with an Apricot Glaze

Preparation time:
12 minutes
Cooking time:
8 minutes
4 skewers

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
      Accompaniments, to serve:
    • 4 Wooden skewers, pre-soaked in water
  • 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.

Made with these products

Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small

More by Theo Michaels