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Fish skewers with tabouleh
- 600g skinless firm white fish (eg ling), cut into 3cm cubes
- 1 medium orange, rind finely grated, juiced
- 2cm piece ginger, peeled, finely grated
- 2 teaspoons olive oil
- Olive oil spray
- 4 small wholemeal pita breads, to serve
- 200g baby salad leaf mix, to serve
- 2/3 cup burghul (cracked wheat)
- 2 cups chopped fresh flat leaf parsley
- 1 cup chopped fresh mint leaves
- 3 medium tomatoes, seeds removed, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Pepper, to season
- To make the tabouleh, place burghul in a bowl. Cover with boiling water. Stand for 15 minutes or until softened. Drain in a sieve, pressing out all the water using the back of a large metal spoon then transfer to a large bowl and cool. Add the remaining ingredients and toss well to combine.
- Thread fish pieces onto eight bamboo skewers (see Tip). Place in a shallow ceramic dish in a single layer. Whisk the orange rind, juice, ginger and olive oil in a small jug. Pour over fish skewers. Turn to coat. Cover and refrigerate for 10 minutes, if time permits.
- Preheat a barbecue plate on medium-high heat and lightly spray with oil. Remove the skewers from the marinade. Place on barbecue and cook for about 6 minutes or until fish is cooked, turning skewers halfway during cooking time. Transfer to a plate. Cover with foil to keep warm.
- Wrap pita bread in foil and place on the barbecue for 5 minutes, to warm through.
- Serve skewers with warm bread, tabouleh and salad leaves.
Tips
- Soak bamboo skewers in cold water for at least 30 minutes before threading with fish to avoid burning when barbecuing.
Image credit: Ben Dearnley Photography
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