Mushroom and fish skewers
Preparation: 20 minutes + Cooking: 5 minutes Serves: 4 Ingredients 350g button mushrooms, halved 500g firm white fish fillets, cut into 2cm cubes
1⁄3 cup olive oil 2 lemons, juiced 1 tbsp freshly chopped lemon grass 2 tsp brown sugar Salt and freshly ground black pepper, to taste Tartare sauce and lemon wedges, to serve
Soak 12 bamboo skewers in water for 15 minutes. Place mushrooms and fish into a shallow dish. Combine oil, lemon juice, lemon grass, brown sugar, salt and pepper in a screw-top jar. Shake until well combined. Pour marinade over mushrooms and fish and toss well to coat. Cover and refrigerate for 20 minutes. Thread mushrooms and fish alternately onto soaked skewers. Preheat a greased barbecue or char-grill on medium-high heat. Barbecue or char-grill skewers, turning frequently, for 5 minutes or until fish is cooked through. Serve skewers with tartare sauce and lemon wedges, if desired.