FISH SKEW­ERS WITH LABNE & CHILLI TOMATO SALAD

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Fish -

400g firm white fish fil­lets,

cut into 2.5cm pieces (see tips) 1 ta­ble­spoon gar­lic-in­fused oil ½ tea­spoon sumac

280g labne

2 ta­ble­spoons roasted flaked al­monds lemon wedges, to serve

CHILLI TOMATO SALAD

400g mixed baby heir­loom toma­toes,

chopped coarsely

1 ta­ble­spoon thinly sliced preserved

lemon rind (see tips)

1 fresh long red chilli, seeded,

sliced thinly

1 cup fresh flat-leaf pars­ley leaves ½ cup fresh mint leaves 2 ta­ble­spoons red wine vine­gar 1 ta­ble­spoon gar­lic oil

1 Place fish and oil in a medium bowl; toss to coat. Thread fish onto four skew­ers; sea­son.

2 Heat a large non-stick fry­ing pan over high heat; cook fish for 3 min­utes each side or un­til just cooked through. Sprin­kle with sumac.

3 Mean­while, make the chilli tomato salad.

4 Serve fish on salad with labne; top with al­monds. Serve with lemon wedges.

CHILLI TOMATO SALAD

Place in­gre­di­ents in a large bowl; toss gen­tly to com­bine. Sea­son to taste.

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