Fish Kebabs
  • 100 grams snapper, bream or whiting

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon grated lemon zest

  • 1 clove garlic, minced

  • 1 teaspoon dried oregano

  • 3 bay leaves (soaked in water for 20 minutes)

  • Salt

  • Freshly ground pepper

  • ¼ of onion of choice

  • Skewers (if wooden, soak in water for 15 minutes before using)

Cooking Instructions: 

1 . Trim any skin off fish, rinse the under cold running water; then drain and blot dry with paper towels. Cut into 4cm cubes and set aside

2. Prepare marinade by combining lemon juice, garlic, oregano, lemon zest, salt and pepper in a large, non-reactive bowl and whisk until blended. Taste for seasoning. Add the fish and turn to coat. Let marinate at room temperature for 15 minutes, turning occasionally

3. When ready to cook, break onion quarters into individual layers

4. Drain the bay leaves. Remove the fish cubes from the bowl, reserving the marinade and thread the fish onto the skewers, placing a piece of onion and a bay leaf between each piece.

5. Heat grill, grill pan or broiler, place kebabs on hot grill, turning with tongs until fish cubes are nicely browned on the outside and opaque in the centre, 2-3 minutes in all. As the kebabs cook, baste with the remaining marinade until the last 2 minutes of cooking

6. Transfer kebabs to plate and serve immediately with a lemon wedge

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