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Skin the white fish and salad, rinse and pat dry on absorbant kitchen paper. Cut each fillet into 16 pieces.
Using a sharp knife, remove the skin and pith from the oranges annd grapefruit. Cut out the segments of flesh removing all remaining traces of the pith and dividing membrane.
Thread the pieces of fish alternately with the orange and grapefruit segments and the bay leaves on 8 skewers. Place the kebabs in a shallow dish.
Mix together the lemon rind and juice, honey and garlic. Pour over the fish kebabs and season well. Cover and chill for 2 hours, turning occasionally.
Preheat the grill to medium. Remove the skewers from the marinade and place on the rack. Cook for 7-8 minutes, turning once, until cooked through
Drain, transfer to serving plates and serve with choice of salad.