Mush­room and lemon fish skew­ers

Pilbara News - - Lifestyle -

Prepa­ra­tion: 20 min­utes + 20 min­utes mar­i­nat­ing 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 on to 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.

Recipes sup­plied by Fresh Fi­nesse

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