- Step 1
Remove leaves from rosemary sprigs, leaving 2cm of leaves attached at the top. Reserve sprigs and 2 teaspoons of leaves. Finely chop reserved leaves.
- Step 2
Cut fish into 2.5cm cubes. Thread onto sprigs. Place in a large ceramic dish. Combine chopped rosemary, garlic, 2 tablespoons lemon juice, 2 teaspoons oil and pepper in a bowl. Pour over skewers and turn to coat. Cover and refrigerate for 10 minutes, if time permits.
- Step 3
Meanwhile, heat remaining 2 teaspoons of oil in a saucepan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until tender. Add rice and stir to coat. Add stock. Bring to the boil. Reduce heat to low. Cover and cook for 10 minutes. Add broccoli. Cover and cook for a further 10 minutes or until stock is absorbed.
- Step 4
Preheat barbecue grill or chargrill pan over medium heat. Grill skewers, basting with marinade, for 1 to 2 minutes each side or until cooked through. Add pine nuts and lemon rind to rice. Stir with a fork to combine. Season with pepper. Spoon rice onto plates. Top with skewers and serve.