Fish Skewers with Furikake and Citrus
Try these skewers for a great starter or attractive centre piece at a dinner party.
Makes 6 skewers
Time 6 hours 10 mins prep, 10 mins cooking
Once roasted, the sliced lemon and lime offers a zingy bite to the soft, savoury fish, whilst the Furikake adds fire and culinary jazz.
Don't forget to read our blog on cooking fish with seaweed for suggestions on other sustainable fish species you could use in this recipe.
- 2 tbsp Furikake, plus a sprinkle for serving
- 200g MSC certified salmon – have the skin removed by the fishmonger if you don’t like it
- 200g MSC certified white fish such as hake or pollock
- 1 tbsp extra virgin olive oil
- 1 tsp sugar
- 1 clove garlic, grated
- 1 lemon, half juiced, half sliced into thin discs
- 1 lime, half juiced, half sliced into thin discs
- 6 bamboo or metal skewers
- Slice the fish into 2cm cubes.
- Stir together the citrus juice, oil, garlic and sugar.
- Pour over the fish and add Mara Seaweed Furikake. Gently combine everything until the fish is well coated.
- Leave in the fridge for at least an hour, up to six hours. The longer it’s left, the more prominent the flavours will be.
- Once the fish has marinated, create the skewers by sliding alternating salmon and lemon on half the skewers and white fish and lime on the remaining skewers. Begin and end with fish and if needed, fold the slices of citrus in half.
- Brush any remaining marinade over the skewers and place under a hot grill for 10 mins.
- Serve with rice or flatbreads and a green salad.