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Barbecued Fish Spiedini with Salmoriglio Sauce

A really simple, healthy way to get maximum flavour out of fresh fish.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 firm, white fish fillets, skinned
  • freshly ground black pepper
  • salt
Salmoriglio Sauce
  • ½ cup olive oil
  • ⅓ cup lemon juice
  • finely grated rind of 1 lemon
  • 1 clove garlic, peeled and minced
  • 2 tbsp flat leaf parsley, finely chopped
  • 1 tsp fresh oregano. finely chopped
  • salt

Method
 

  1. If using bamboo skewers, soak 8 in water for 30 minutes. If using rosemary sprigs, remove lower leaves. Preheat barbecue to medium-high heat.
  2. Make the Salmoriglio Sauce by combining the olive oil, lemon juice, rind, garlic, herbs and a good pinch of salt in a small bowl. Whisk to emulsify.
  3. Season the fish fillets with a little salt and pepper, then cut into roughly 2cm cubes. Thread onto the skewers. Brush with the sauce.
  4. Cook spiedini on the preheated barbecue, turning frequently and basting with more sauce every now and then until cooked – around 6 – 8 minutes in total. The fish is ready when it flakes when tested. Just try one after 5 minutes and let your instincts guide you from there.
  5. Drizzle with more Salmoriglio Sauce and serve with wedges of lemon.

Notes

 
I’ve used mackerel here – but any firm fleshed fish would work: barramundi, swordfish, cod are all good choices.
This recipe is easily adapted to serve more people – just double or triple the quantities.