Food by Barbara Northwood

Fish, Lemon and Dill Skewers

Nov 29 03:33pm

Prep Time	Cook Time	Serves
10 mins	16 mins	4

Ingredients

800g firm thick white fish fillets, cut into 3cm cubes
1 large red onion, cut into 16 wedges
1 large lemon, cut into 8 wedges
8 wooden skewers
1 tblsp olive oil
Cooked peas and lemon halves, to serve
Marinade:
1 / 3 cup olive oil
1 / 4 cup lemon juice
2 cloves garlic, crushed
1 tblsp finely chopped fresh dill
Tartare Sauce:
3 / 4 cup whole egg mayonnaise
1 tblsp drained capers, chopped
1 clove garlic, crushed
1 tsp finely grated lemon rind
1 tsp lemon juice

1. To make marinade, place all ingredients in a large, shallow dish and stir.
2. Alternately thread fish, onions and lemons onto skewers. Add skewers to marinade and turn to coat all over. Cover and refrigerate for 30 minutes. Drain skewers. Discard marinade.
3. To make tartare sauce, place all ingredients in a bowl and stir.
4. Heat oil in a large, non-stick frying pan. In two batches, add skewers and cook over a medium heat, turning occasionally, for about 8 minutes or until fish
is cooked through.
5. Serve skewers with tartare sauce, peas and lemon halves.

For more great Barbara Northwood recipes, check out the latest issue of New Idea - on sale now!