Mushroom and Fish Skewers 

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This is a delight to serve hot from the grill!

Ingredients:

350 g button mushrooms, halved

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

50 mL olive oil

2 lemons, juiced

1 Tbsp chopped fresh lemon grass

2 tsp brown sugar

1 salt & freshly ground black pepper, to taste

Directions:

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.

Variations:

Serve skewers with tartare sauce and lemon wedges, if desired.
Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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