Mushroom and Fish Skewers

Preparation:   20 minutes + marinating

Cooking:   5 minutes

Serves 4

350 g button mushrooms, halved

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

1/3 cup olive oil

2 lemons, juiced

1 tblspn chopped fresh lemon grass

2 tspn 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 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. Serve skewers with tartare sauce and lemon wedges, if desired.