Saturday 25 March 2017

Grilled Fish Skewers with a Herby Dressing

Donal Skehan

Fish cooked and eaten outdoors with a squeeze of lemon has to be the best way to enjoy it. These fish skewers with a herby dressing make a tasty little no-fuss starter. Serves four.

you will need

800g white fish, cut into thick 3in-sized pieces

Rapeseed oil, to drizzle

Sea salt and ground black pepper

Juice of ½ lemon For the herby dressing 1 tbsp white wine vinegar

Juice of ½ lemon

3 tbsps extra-virgin olive oil

A small handful of fresh herbs, finely chopped (basil, oregano, thyme)

Sea salt

Method

Thread the fish pieces on to skewers, drizzle with a little rapeseed oil, season with sea salt and ground black pepper and set aside.

Prepare the dressing by whisking the ingredients together in a bowl.

Place the fish skewers over a hot grill or griddle pan and cook for three minutes.

Give the fish a little squeeze of lemon juice, which will help to stop them from sticking just before you turn them.

Once cooked, serve the fish skewers with the herb dressing and dig in straight away.

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