Grilled Fish and Vegetable Skewers with Barramundi
Samuel Walter
Serves 4 to 5
Seafood
Ingredients Method
900g barramundi, cut in 4cm chunks
1 red onion, cut in 2.5cm chunks
1 large sweet red or yellow bell pepper, cut in 2.5cm chunks
8 bamboo skewers, soaked in water for at least 30 minutes or metal skewers
Marinade
¼ cup grated yellow onion, grated, with juices
¼ cup soy sauce or tamari ¼ cup fresh lemon juice 2 tbsp. extra-virgin olive oil 2 tbsp. Dijon mustard 1 tsp. freshly ground black pepper
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Whisk the marinade ingredients in a large bowl. Add fish and gently turn to coat. Cover and refrigerate 1 hour. Prepare grill for direct cooking over medium-high heat( or preheat oven broiler) Thread fish on skewers, alternating onion and peppers. Grill over direct medium-high heat, turning, until fish is charred and just cooked through, about 8 minutes. Arrange on a platter and garnish with parsley sprigs.
Quick Poached Salmon with Speedy Ratatouille
Helen Bruce
Serves 2 Ready in about 20 minutes.
Ingredients Method
1 tbsp. coconut oil 1 small red onion
1 small zucchini cut into 1cm pieces
1 small eggplant cut into 1cm pieces
1 sprig of thyme 1 tbsp. tomato paste 2 tbsp. balsamic vinegar 2x 250g skinless salmon fillets
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Bring large saucepan of water to the boil, ready to poach the salmon. Meanwhile, melt coconut oil in large saucepan over a medium to high heat. Add onion, zucchini and eggplant and stir fry for 4 minutes until they are just starting to soften and colour. Drop in the thyme and stir for another minute, then squeeze in the tomato paste and mix to coat the vegetables. Keep stir frying, stirring constantly for about 45 seconds before pouring in the balsamic vinegar and 100ml of water. Bring to the boil, then reduce to a simmer and let the ratatouille bubble away for about 10 minutes, or just until the vegetables are soft. If it seems to be getting too thick, add another 50ml of water. While vegetables are simmering away, slide the salmon fillets into boiling water. Bring back to simmer, then cook fish for 10 minutes, or until just cooked through. Using a slotted spoon, carefully lift the fish out of the water and drain well. Serve up your yummy ratatouille topped with the juicy salmon.
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