Mush­room and fish skew­ers

Pilbara News - - Lifestyle -

Prepa­ra­tion: 20 min­utes Cook­ing: 5 min­utes Serves: 4


350g but­ton mush­rooms, halved

500g firm white fish fil­lets, cut into 2cm cubes

1⁄3 cup olive oil

3 2 lemons, juiced

1 tbsp freshly chopped lemon­grass

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, lemon­grass, 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 five min­utes or un­til fish is cooked . Serve skew­ers with tartare sauce and lemon wedges, if de­sired.

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