A fun fish twist on the classic kebab. These flavours also work really well with chicken, tofu or prawns, so it’s a versatile little recipe!
Serves 2 | Prep time 20 minutes | Cooking time 5 minutes
Ingredients
-
- 200g white fish fillets, skin and bones removed, cut into 2cm chunks
-
- 200g Atlantic salmon fillets, skin and bones removed, cut into 2cm chunks
-
- finely grated zest and juice of 1 lemon
-
- 1/2 brown onion, finely chopped
-
- 1 tablespoon chopped dill
-
- 1 clove garlic, crushed
-
- 1 teaspoon finely grated ginger
-
- olive oil spray
-
- 70g baby spinach leaves
-
- 1 celery stalk, leaves on, sliced
Method
Combine the white fish, salmon, lemon zest, onion, dill, garlic and ginger in a large bowl. Season well with freshly ground black pepper and toss to combine.
Thread the white fish and salmon alternately onto four skewers.
Heat a chargrill pan over medium-high heat. Lightly spray the skewers with olive oil and cook for 5 minutes, turning often, until the fish is lightly golden and cooked through. (Alternatively, cook on a foil-lined baking tray under a hot grill for 8–10 minutes.)
Meanwhile, toss the spinach leaves, celery and celery leaves in a bowl.
Divide the salad between plates, add the skewers and finish with a squeeze of lemon juice.
Tip: If you are using wooden or bamboo skewers, soak them in cold water for 15 minutes before threading on the fish. That prevents them burning during cooking. A handful of fresh rocket would be a delicious addition to the salad mix.
Nutritional information (per serve)
-
- Calories 323
-
- Protein 38.7g
-
- Fat total 16.0g
-
- Saturated fat 4.3g
-
- Carbohydrates 4.6g
-
- Sugars 3.3g
-
- Sodium 103.3mg
-
- Dietary fibre 3.6g
Low-carb Solution by Michelle Bridges, published by Macmillan Australia, RRP $36.99.
Also read: Jamie Oliver’s Super Spinach Pancakes
