Original Recipe by Grill Master Steve Adams

Fishing the Flats Fish Balls with Black River Steak Kabobs (serves 4)

4 Black River Steak Kabobs

1/2 pound skinless flounder fillet or other white fish cut into cubes

1 cup flour

1 tsp baking powder

1 clove garlic minced

1/4 cup sweet onion finely chopped

3 stalks green onion finely chopped

1tsp fresh thyme leaves

1 ½ scotch bonnet peppers, seeds removed minced

1 egg lightly beaten

1/2 tsp salt

1/2 cup milk (plus or minus)

3 cups canola oil for frying

Preparation

In a food processor; add fish and pulse until well shredded

Add flour, baking powder, shallot, onion, thyme, hot pepper, egg, salt and pepper

Slowly add the milk while pulsing to create a consistency of a pliable batter

With your hands form a small spoonful of fish ball batter into 1 ¼” round balls

Add oil to a large wok and heat to 375 degrees

Fry 6-8 fish balls at a time for 4-5 minutes or until golden brown

Remove and drain on plenty of paper towel

Grill

Preheat grill to medium high heat, lightly brush steak kabobs with oil just before grilling

Lightly salt and pepper steak, grill steak for 2-3 minutes per side or to desired doneness

Spicy Dipping Sauce

1/2 cup mayonnaise

1 large clove garlic minced

1 lemon wedge

One large pinch of cayenne pepper to taste

Mix all ingredients together well in a bowl and refrigerate for an hour to let the flavours meld

To serve

Serve fish balls and Black River steak kabobs with Spicy dipping sauce as an appetiser