Name: Fish skewers with potato salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram small chat (baby) potatoes, halved; 400 gram kumara, peeled, cut into 2 cm pieces; 500 gram firm white boneless fish fillets, cut into 3 cm pieces; 1 tablespoon moroccan seasoning; 4 green onions, cut into 4 cm lengths; 1 1/2 tablespoon vegetable or olive oil; 1/2 cup chopped flat-leaf parsley; 1/2 small red onion, thinly sliced; 1/2 cup pitted kalamata olives, halved; 2 tablespoon lemon juice; lemon wedges, to serve

Ingredients

400 gram small chat (baby) potatoes, halved

400 gram kumara, peeled, cut into 2 cm pieces

500 gram firm white boneless fish fillets, cut into 3 cm pieces

1 tablespoon moroccan seasoning

4 green onions, cut into 4 cm lengths

1 1/2 tablespoon vegetable or olive oil

1/2 cup chopped flat-leaf parsley

1/2 small red onion, thinly sliced

1/2 cup pitted kalamata olives, halved

2 tablespoon lemon juice

lemon wedges, to serve

Method

1.Combine potato and kumara in a large microwave-safe bowl. Cover with plastic food wrap. Microwave on High(100%) for 5 minutes or until tender. Drain. Transfer to a large bowl.

2.Combine fish and seasoning in a bowl. Thread fish and onion onto 8 bamboo skewers. Heat half the oil in a large frying pan over high heat. Add skewers; cook and turn for 3 minutes or until browned and cooked.

3.Add parsley, red onion, olives, remaining oil and juice to potato mixture; toss to combine.

4.Serve salad with skewers and lemon wedges.

Vegetarian: Use 300g chopped haloumi instead of fish. Cooking time will vary. Add 1/3 cap toasted almonds to potato salad. Kumara is orange sweet potato. Use diced lamb, beef or chicken instead of fish. Cooking time will vary. Try Middle Eastern or Cajun seasoning instead of Moroccan.
Note

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Ingredients

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