Fish skewers with yoghurt and dill

After the fish has marinated, these skewers are ready in a matter of minutes. Fragrant and tender, they’re a great addition to a summer barbecue spread.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 130 g (½ cup) Greek yoghurt
• 2 garlic cloves, grated
• 1 cm piece ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground fennel
• salt and freshly ground black pepper, to season
• 600 g skinless thick-cut blue eye or ling fillets, cut into 3 cm cubes
• 1 red onion, thinly sliced into rings on a mandoline
• ½ tsp chilli powder
• 2 tbsp finely chopped dill
• 1 tbsp lemon juice
• lemon wedges, to serve

Marinating time: 1 hour

Instructions

1. Place the yoghurt, garlic, ginger, turmeric, coriander, fennel, salt and pepper in a large bowl and mix well. Add the fish, stir to coat well, then cover and refrigerate for about 1 hour.
2. Preheat a lightly oiled chargrill pan or barbecue to medium – high. Thread the fish onto soaked bamboo skewers and grill, turning occasionally, for about 5 minutes or until cooked through.
3. Combine the onion, chilli powder, dill and lemon juice in a bowl and season to taste.
4. Serve the fish skewers with the salad on top and lemon wedges on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.