You just have to think laterally. And in this case - on a stick. I baked potatoes in the oven and refrigerated them overnight so they 'set' then cut them into pieces. The fish was salmon (skin on), cod and tuna marinated in hoi sin. Skewering the potatoes through the skin meant they held together. As they cook the salmon skin and the potatoes crisp up.
This would have been barbecued if it hadn't started raining as I set off to Stroud. As it was they were cooked indoors under the grill. We only had a domestic sized grill to play with and 21 people eating so I started cooking early and then flashed everything through the two ovens just before serving. Putting foil over the top and bottom of the skewers stopped them from burning.
Nicoise salad, spinach salad and potato salad accompanied this, along with lamb kofta tortilla wraps and cajun chicken (marinated overnight - definitely do that again too).
Related posts:
Dry snacks served with cocktails
Fruit and marshmallow kebabs with chocolate fondue as a dessert
Other hen party barbecue
Other barbecues we have served
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