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Mushroom & Fish Skewers

Yields4 ServingsCook Time10 mins

 400g button mushrooms, halved
 500g firm white fish fillets, cut into 2cm cubes
 1/3 cup olive oil
 2 lemons, juiced
 1 stick lemon grass, white and lime green parts finely chopped
 2cm piece fresh ginger, peeled, finely grated
 2 tsp brown sugar
 Lemon wedges & Tartare sauce, to serve (see tip)

Place the mushrooms in a ceramic bowl and fish on a shallow plate. Combine the olive oil, lemon juice, lemon grass, ginger, brown sugar and salt & pepper in a screw-top jar. Shake until well combined. Pour three-quarters of the dressing over the mushrooms and the rest over the fish. Stir the mushrooms and turn the fish to coat. Cover and place in the fridge for 20 minutes.


Thread the mushrooms and fish alternately onto bamboo skewers.


Preheat a greased barbecue plate or char-grill on medium-high. Cook the skewers for 5-7 minutes, turning frequently, or until fish is cooked through. Serve with tartar sauce and lemon.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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