This garlic marinade is great with all sorts of seafood, including fish fillets, prawns, octopus or squid, which can then just be barbecued or panfried without being skewered. The kebabs also make a delicious snack served as a wrap with flat bread, hummus and lettuce leaves.
Cut mackerel, kingfish, salmon and bonito each into 12 equal-sized cubes and place in a large shallow bowl.
Make Garlic Marinade: whisk all ingredients together. Pour over fish and toss well to combine. Cover with plastic wrap and set aside for 30 minutes.
Place a piece of green onion onto a bamboo skewer and push it down towards the end, then thread on one piece of each fish, then another piece of green onion. Repeat with remaining fish and green onion to make 12 skewers.
Heat a barbecue or char-grill plate.
Cook kebabs for about a minute on each of 4 sides or until opaque.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Alternative species: Albacore, ling, ocean trout, swordfish.
Recipe supplied by Sydney Seafood School.
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.
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