Fish and peach sosaties

By admin
16 October 2011

Serves 4


2 garlic cloves, chopped

45 ml (3 T) lemon juice

60 ml (¼ c) olive oil

15 ml (1 T) chopped fresh parsley

Salt and freshly ground pepper


4 x 200 g portions of hake, cut into matchbox-size pieces

16 dried peach halves (soaked in boiling water)

1 large onion, quartered

4 sosatie skewers


Mix all the marinade ingredients and set aside.

Place a piece of fish, followed by half a peach and a piece of onion on a sosatie skewer.

Repeat until the skewer is almost full.

Do the same with the rest of the ingredients and place the sosaties in a dish.

Pour the marinade over the sosaties and leave to stand for at least 15 minutes.

Fry the sosaties in a hot griddle pan until well browned. If they’re not cooked through place them in an oven preheated to 200 ºC for 5-10 minutes.

Serve with a salad.

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