Char-grilled Fish Kebabs with Pesto Potatoes

Serves 6



  • 200g Mackerel fillet
  • 200g Kingfish fillet
  • 200g Salmon fillet
  • 200g Ling fillet
  • 12 Shallots
  • ΒΌ 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

Cooking instructions

Step 1

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.


Step 2

Cut mackerel, kingfish, salmon and ling each into 12 equal sized cubes and place in a large shallow bowl.


Step 2

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.


Step 3

Meanwhile, bring a steamer saucepan of water to the boil.  Add corn and broccolini to the steamer and cook until just soft. 


Step 4

Transfer cooked potatoes to a bowl, add the baby spinach, broccoli and halved tomatoes.  Add the pesto and toss to coat well.


Step 5

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.


Step 6

Heat a barbecue or char-grill plate to cook kebabs for about a minute on each of 4 sides or until fish is opaque.


Step 7

Serve 2 fish kebabs with pesto potato salad and corncob.


Preparation Time: 0.30 hrs 0.20 mins

Nutritional Information:

Meal: Char-grilled Fish Kebabs with Pesto Potatoes

Serves per recipe


Average quantity per serve






Recipe (per serve)


Energy (kJ)


2289 kJ


Total CHO (g)

27-63g carbohydrate per serve



CHO exchange

2-4 exchanges per serve

2 exchanges


Total fat (g)

<25g of total fat per serve



Saturated fat (g)

<28% of total fat per serve



Fibre (g)

At least 5g



Sodium (mg)

No more than 450mg per serve



Char grilled Fish Kebabs with Pesto Potatoes

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