Pollack and Chorizo Kebabs with Butter Beans and Tomatoes

As promised in my previous post (Fishy Business), here is the recipe using Pollack that I made last week when the weather was so hot that anything I cooked had to go on the barbecue. The recipe is an adaptation of one that Gordon Ramsey wrote in this article.

Pollack is readily available in the supermarkets here, I hope you have no trouble finding some and don’t forget to look out for that MSC label. You need about 150-200g of fish per person I think. The fillet I got was a long one so I cut it into strips, you could use chunks if the piece of fish is more suited to that.

For two people you need 1 tbsp olive oil; a small onion, finely chopped; two garlic cloves, finely chopped; 12-14cm chorizo sausage sliced into 1cm (minimum) slices; 50ml Floc de Gascogne (dry sherry will do); 250g cherry tomatoes, halved; 150g butter beans, rinsed; a handful of fresh basil to garnish, 300g Pollack and 15g melted butter.

Gently fry the onion, garlic and chorizo in the olive oil for about 5 minutes – don’t let it burn. Remove the chorizo and set aside. Add the Floc or sherry and cook for another 5 minutes, then add the tomatoes and butter beans and cook for a final 5 minutes.

Now get your chorizo and thread it onto some skewers with the pollack whicheverway suits your fancy. Brush with olive oil and cook on a very hot barbecue until the fish is cooked – it should only take 5 or 6 minutes – brush them with melted butter right at the end of cooking.

Divide the beans and tomatoes between two plates, top with the pollack and chorizo kebabs and garnish with basil. Eat and enjoy!

If you don’t want to barbecue it, or the weather is inclement where you are, then you could do the skewers in the oven, or follow Ramsey’s recipe – it’ll probably taste as good!