1.Cut fish into 2cm (¾-inch) cubes, combine with pesto and 1 tablespoon of the parsley in a medium bowl. Thread onto 12 small skewers.
2.Cook kebabs, in batches, in a heated large lightly oiled frying pan until browned and cooked as desired. Cover to keep warm.
3.Add cabbage to same heated pan, cook, stirring, until just tender. Stir in remaining parsley, capers, rind and mint.
4.Serve fish kebabs on cabbage.
The fish can be marinated and threaded onto skewers a day ahead, store, covered, in the refrigerator. You can use any large fish fillets or steaks, such as ling, gemfish, snapper, kingfish or silver warehou, for this recipe. Soak 12 bamboo skewers in water for at least 30 minutes before using to avoid scorching or burning during cooking.
