Pesto Fish Kebabas

• 1 kg white fish fillet (cod, halibut, snapper etc.. I also used a small salmon fillet as well, just use your favourite.)
• 3 tablespoons bottled pesto sauce
• 1 tablespoon fresh parsley, finely chopped

1. Soak 8 Bamboo skewers in water for at least an hour before using, this avoids scorching or splintering.
2. (you will need 12 if using smaller ones).
3. Cut fish into 2cm cubes (approx); combine pesto fish and parsley in a bowl.
4. Thread fish onto skewers, cook in a pan or grill or BBQ until fish is browned and cooked as desired.

snapper, pesto sauce, fresh parsley

Taken from www.food.com/recipe/pesto-fish-kebabas-316082 (may not work)