with fresh dill, potato kebobs, grilled fruit and pound cake kebobs 

BBQ fish

1 large fillet of salmon, pin bones removed (you can substitute another fish in place of the salmon. Just be sure it is a firm textured fish)

1 lemon
Salt and pepper as required

Lightly grease the grills on the BBQ and then preheat to high.

Squeeze the juice of the lemon over the flesh side of the salmon and then season generously with salt and pepper. Once the BBQ has come up to heat, lay the salmon flesh side down on the grill. Cook for 2 minutes. Carefully slide 2 large lifters under the fish and rotate the fish 90° to get perfect grill marks on the fish. Cook 2 minutes longer.

After 2 minutes, carefully flip the fish over so that the skin side is down. Grill just until the fish is cooked to your desired degree of doneness. A general rule of thumb is for every inch of thickness, the fish will required 10 minutes to cook through.

Remove the fish from the BBQ and slide onto a serving platter. Garnish with some of the fruit salsa.

Fresh fruit salsa

¼ cup red onions, finely diced, soaked in cold water for 10 minutes then well drained
1½ cups fresh seasonal fruit diced to the same size
2 Tablespoon chopped cilantro
2 tablespoons honey
1 Jalapeno finely chopped
½ tsp salt
Juice and zest of 1 lime

Once the onions have been drained combine all of the remaining ingredients and mix together well. Let the mixture sit for at least 30 minutes to let the flavours blend. Taste and adjust the seasonings.

Pour some of the salsa over the fish and serve the remainder on the side.

Marinated cucumber salad

2 large English cucumber, peeled and sliced into thin slices
2 tablespoon rice vinegar
1 tsp salt – use Kosher or coarse sea salt if you can

Combine the ingredients together well and let them sit for 30 minutes. Drain well and combine with the following:

1 cup plain thickened yogurt
2 tablespoons fresh dill, chopped

Refrigerate until ready to serve or serve immediately.

Potato Kebobs

A

12 small new (if possible) potatoes
1 tsp salt

B

2 tablespoons melted butter
1 tablespoon fresh chopped parsley

Place the potatoes in a heavy bottomed pan and cover with water. Add the salt and bring to the boil. Reduce the heat and cook just until the potatoes are cooked half way through, approximately 7 minutes.

Remove from the heat and drain well.

Meanwhile combine B together.

Thread the potatoes on a couple of skewers and brush with the garlic butter.

Place the skewers on the BBQ and cook on 1 side for 2 minutes. Brush again with the butter and rotate. Continue to rotate and brush until the potatoes are golden brown and cooked all the way through. The outside will become crisp while the inside is soft and fluff.

Grilled fruit kebobs with pound cake

A

¼ cup liquid honey
Juice and zest of 2 limes
¼ cup butter, softened

B

½ pineapple, trimmed, cut into 3 cm cubes
Seasonal fruit such as strawberries, cantaloupe, apples, plums, etc
Pound cake cut into 3 cm cubes

C

Juice and zest of 1 lime
1 cup yogurt, strained to thicken slightly
¼ cup liquid honey
1 tablespoon fresh chopped mint

Mix A together well.

Prepare B and arrange on skewers. Alternate colours and textures.

Mix C together well and set aside.

Brush the fruit and cake with the lime and honey butter. BBQ just until the cake is toasted and the fruit has distinct grill marks.

Place the yogurt dip in an attractive dish and place in the centre of a platter. Arrange the skewers around the dip and serve.

To get this meal to the table easily:

• Earlier in the day:
  • Par boil the potatoes and store at room temperature
  • Make the parsley butter for the potatoes and store refrigerated
  • Strain the yogurt for the dessert and cucumber salad if necessary and store refrigerated
  • Make the lime butter mixture for the dessert and store at room temperature
• 2 hours before dinner:
  • Make the salsa and set aside
  • Prep the fruit and cake for dessert and set aside well covered at room temperature
  • Prep the salmon but do not season, store refrigerated
  • Prep the potato kebobs
  • Prep the fruit and cake kebobs
  • Make the dip for the dessert and store refrigerated
  • Slice and marinate the cucumber salad

Cathie Hamilton
Certified Culinary Scientist
E-mail Cathie Hamilton

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