• 500g Sea Perch
• 12g fresh mint leaves (1 cup)
• 2 tbsps. Capers in brine, drained
• 20 g flat leaf parsley, leaves only (1/2 cup) 1 tsp. fresh thyme
• 1 tsp. fresh rosemary
• 15 g fresh garlic
• 30ml water
• 1 tbsp. extra light olive oil
• Olive oil spray
• Salt and pepper
Dice the perch into 3cm cubes and place it into a bowl. In a food processor or blender combine the mint, capers, parsley, thyme, rosemary, garlic, water and the half the oil and blend until smooth.
Pour some of the marinade over the fish and allow to marinate in the fridge for 1 hour. Keep some of the marinade aside to add into the salad dressing if you wish.
Thread the fish onto skewers and brush the hot plate of a barbeque or fry pan with the remaining oil. Cook the fish on each side for about 2 -3 minutes until cooked through. Set aside