Char-grilled Fish Kebabs with Pesto Potatoes
- 200g Mackerel fillet
- 200g Kingfish fillet
- 200g Salmon fillet
- 200g Ling fillet
- 12 Shallots
- ¼ cup Olive oil
- 1.5 tabsp Red Wine Vinegar
- 1 clove Garlic, crushed
- Pinch Salt & Black Pepper
- 750g baby Carisma Potatoes, quartered
- 6 cups baby Spinach leaves
- 6 cups Broccolini
- 375g mini Roma Tomatoes or Cherry Tomatoes, halved
- 3 tabsp Basil Pesto
- 3 small Corn Cobs cut in half or 6 small frozen Corn Cobs
Preheat the oven to 200o or 180oC fan
forced. Place potato quarters on oven tray and toss in the olive
oil. Season with salt, pepper, and roast in the oven for
40-45 minutes or until tender and golden. Please note-cooking
times may vary slightly depending on your oven.
Cut mackerel, kingfish, salmon and ling each into 12 equal sized
cubes and place in a large shallow bowl.
Make garlic marinade: whisk olive oil, red wine vinegar and
garlic together. Pour over fish and toss well to combine. Cover
with plastic wrap and set aside for 30 minutes.
Meanwhile, bring a steamer saucepan of water to the boil.
Add corn and broccolini to the steamer and cook until just
Transfer cooked potatoes to a bowl, add the baby spinach,
broccoli and halved tomatoes. Add the pesto and toss to coat
Cut green onions into 4 cm lengths. On the bamboo skewer,
place a piece of green onion, then thread on one piece of each
fish, finishing with a pieces of green onion. Repeat with
remaining fish and green onion to make 12 skewers.
Heat a barbecue or char-grill plate to cook kebabs for about a
minute on each of 4 sides or until fish is opaque.
Serve 2 fish kebabs with pesto potato salad and corncob.