I used prawns, barracuda, squid, mackerel and monkfish and some local fish that nobody seems to know the name of! I would suggest any firm-fleshed fish as an alternative.
7 large lemons, 3 cut into quarters length ways
4 squid tubes, cut in half widthways
12 large prawns, peeled and de-veined
500g firm fleshed white fish, skinned, pin boned and cut in to 1 inch chunks
Extra virgin olive oil
12 tbsp mayonnaise
3 tbsp capers, drained and roughly chopped
2 shallots, peeled and finely diced
1 tsp chilli flakes
5 tbsp parsley, finely chopped
4 tbsp fennel tops, finely chopped (dill if you can’t find fennel tops)
2 large gherkins, drained and finely diced
Splash of white wine vinegar
Salad and bread to serve
1) Make up the fish kebabs any way you wish. It's best to start and finish with a wedge of lemon which helps to keep the fish on the skewer. Also don’t pack the fish too tightly together otherwise it won’t cook evenly.
2) When you’ve made up the skewers, lay them on a tray or board, drizzle with olive oil and season well with salt and pepper. Sprinkle on some chilli flakes and a squeeze of lemon juice. Move them around to make sure they are covered well in the marinade. Then cook on a hot griddle or BBQ for about 5-6 minutes on each side, or until you are happy the fish is cooked through. The prawns should turn from grey to pink and the fish will turn white and lightly browned. Be careful with the kebabs as the fish will become more delicate as it is cooked.
3) While the fish is cooking, mix together the chopped gherkins, capers, shallots, chilli flakes and herbs. Add a splash of white wine vinegar and a squeeze of lemon juice and stir the mixture into the mayonnaise.
4) Once the kebabs are cooked, drizzle with olive oil and serve with the spiked tartare sauce, chunks of bread, lemon wedges and a green salad.