Sea Bass & Fig Kebabs by Reena Goldberger|@reenagoldberger

 

I love starting my meal with a beautiful appetizer that is a plated first course. These kebabs are perfect for Rosh Hashanah with their sweet honey rosemary drizzle, and can also be enjoyed on a large platter for guests to help themselves!

(Serves 6)

Ingredients:

12 oz of sea bass cut into 1/2” cubes 

6- figs sliced 

12 sprigs rosemary, with bottom 2/3 leaves removed

Honey & Rosemary Drizzle:

3 tbsp olive oil

2 tbsp honey

1 tbsp Fresh rosemary 

Juice of 1/2 lemon

1 garlic cube 

Salt & pepper 

Directions:

Preheat oven to 425

Skewer the fish and figs onto the rosemary skewer. Approximately 2-3 cubes of fish, and 2 slices of figs per skewer. Place the skewers on a parchment lined baking sheet. Spoon the drizzle over each skewer reserving the remainder of the dressing for serving.

Roast for 8 minutes.
Serve drizzled with the extra sauce.

 Whether producing luxury events in South Florida or entertaining at home, Reena views each opportunity as a moment to celebrate. Trained as an Interior designer, Reena incorporates the principles of design in her work, using the balance of pattern, repetition and unity creating harmony in all parts of her art. From space planning a ballroom, arena or private residence, to plating a beautiful meal for her guests at home, all details are thought out to create an all-inclusive sensory experience.
For great entertaining & cooking tips follow her @reenagoldberger

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