8 rosemary sticks or kebab sticks
1-1.2kg firm white fish such as Pollock, gurnard or haddock
2 tbsp seafood rub
8 cherry tomatoes
Start off by soaking your rosemary sticks or kebab sticks in a jug of water so they won’t burn on the barbeque. Cut the fish into bite-sized chunks and place in a large bowl. Sprinkle over the seafood rub and toss well.
Thread the fish and tomatoes onto the rosemary or kebab sticks and barbeque them for 8-10 minutes, turning regularly.
Top Tip: There are lots of ready-made rubs and marinades to save time. Check the ingredients for added fats and sugars.
If you’d like to read more healthy recipes you can find them here on our blog or in the LighterLife Magazine.