Oat Crumb Fish
Kebabs with Lime
& Coriander Cream


  1. Preheat the grill and line the grill rack with tinfoil

  2. Remove any fine bones from the fish. Lightly rinse and pat dry and cut into bite size pieces

  3. Place the fish into a shallow dish. Blend the honey, soy and fish sauce together and pour over the fish. Cover and leave to marinate in the refrigerator for 30 minutes, spooning the marinade over the fish occasionally

  4. Cut the peppers and courgette into similar sized pieces and reserve. Finely crush the oatcakes and place in a polythene bag

  5. When ready to cook, drain the fish and place a few pieces in the polythene bag. Shake gently until thoroughly coated. Remove and reserve. Repeat until all the fish is coated

  6. Thread the fish and vegetables alternately on the kebab sticks. Wrap a small piece of tinfoil round the stick ends to prevent them from burning and place on the foil lined grill rack. Drizzle with a little oil, then cook under the preheated grill for 12-15 minutes or until cooked. Turn the kebabs frequently during cooking

  7. Meanwhile, blend the fromage frais with lime rind and chopped coriander. Place in a small dish. Serve the kebabs with the cream garnished with lime wedges and serve with the tomato, olive and rice salad

  8. Cooks tip: Add a little finely grated lime rind to the oatcakes before coating the fish. Alternatively, add a little freshly chopped chilli to the marinade and 1 tsp hot chill powder to the oatcakes for a spicier kebab.

Serves: 4
Preparation time: 10 mins
Cooking time: 12 mins
Difficulty level: Medium
Recipe by


  • For the Kebabs (2 per person):

  • 8 wooden kebab sticks, soaked in water for 30 mins

  • 175g/6oz fresh salmon, skinned

  • 175g/6oz fresh white firm fish fillet, monkfish or cod

  • 1 tbsp clear honey, warmed

  • 2 tbsp light soy sauce

  • 1 tsp Thai fish sauce (optional)

  • 1 red pepper, deseeded

  • 1 yellow pepper, deseeded

  • 2 courgettes about 300g/10oz in weight, trimmed

  • 75g/3oz Nairn’s Cheese Oatcakes

  • 1 tbsp sunflower oil

  • For the Lime & Coriander Cream:

  • 4 tbsp fromage frais

  • 2 tsp finely grated lime rind, preferably unwaxed

  • 1 tbsp freshly chopped coriander

  • Lime wedges to garnish

  • Tomato, olive and rice salad to serve