Fish on a stick

Ah, summertime is coming, so BBQ's will too! Since the Dutch weather is still not really BBQ permitting, an alternative move was required; the oven grill. Fish-Kebabs this time, with a side of eggplant and salad.

For the marinade;

2 tbsp olive oil
2 tbsp honey
2 tbsp balsamic vinegar
pinch of chili salt

For the kebabs:

2 salmon fillets
2 pangasius fillets
1 onion, chopped in big pieces
1 red bell pepper, chopped in big pieces

Slice the eggplant and put in the marinade for about 3 hours. Then grill for 10 mins.
Cut the fish in medium sized cubes and string it on a BBQ pin, alternating with a piece of onion, fish & bell pepper. Put in the grill-oven for about 15 mins. Serve with the eggplant and a salad.