Fish Skewers with Labneh and Tomato Salad

June 3, 2022 (Last Updated: May 27, 2022)
fish skewers

These spiced fish skewers are perfectly complimented by the rich and luscious labneh and balanced by the acidic tomato salad. Dig in!

Fish Skewers with Labneh and Tomato Salad

HANDS-ON TIME 35 min | TOTAL TIME 1 hour | SERVES 4
INGREDIENTS

  • 4 small brinjal (400g)
  • 1 medium red pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 8 white fish fillets (960g)

FOR THE SALAD

  • 400 grams tinned cannellini beans, drained, rinsed
  • 1/2 cup mayonnaise
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 1 lemon, cut into wedges
  • 2 tbsp coarsely chopped parsley

METHOD

PREHEAT oven to 200°C. Line an oven tray with baking paper.

CUT brinjal in half lengthways; score the flesh. Cut red pepper into quarters; discard seeds and membranes.

PLACE brinjal and pepper, skin-side up, on the tray. Roast for 30 minutes or until pepper skin blisters and blackens and brinjal is tender.

TRANSFER to a heatproof bowl; cover with plastic wrap for 5 minutes, then peel away vegetable skins. Shred brinjal coarsely; chop pepper coarsely. Season well.

COMBINE smoked paprika and half the oil in a shallow bowl; add fish, turn to coat. Heat a large non-stick frying pan over high heat; cook fish, in two batches, skin-side first, for 1 ½ minutes each side or until just cooked through. Transfer to a plate; cover to keep warm.

HEAT remaining oil in the same pan over medium heat; cook beans, stirring, until warmed through. Season.

WHISK mayonnaise, garlic and lemon juice together in a small bowl; season to taste.

Serve fish skewers with brinjal, peppers, beans, aïoli and lemon wedges; top with parsley.

Tip from the team: We used whiting fillets in this recipe to ensure the cubes stay firm when threaded onto the skewers, but you could use any firm white fish fillets, such as snapper or bream.

Fish Skewers with Labneh and Tomato Salad

Prep Time: 35 min Total Time: 1 hour

Ingredients

  • 4 small brinjal (400g)
  • 1 medium red pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 8 white fish fillets (960g)
  • 400 grams tinned cannellini beans, drained, rinsed
  • 1/2 cup mayonnaise
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 1 lemon, cut into wedges
  • 2 tbsp coarsely chopped parsley

Instructions

1

PREHEAT oven to 200°C. Line an oven tray with baking paper.

2

CUT brinjal in half lengthways; score the flesh. Cut red pepper into quarters; discard seeds and membranes.

3

PLACE brinjal and pepper, skin-side up, on the tray. Roast for 30 minutes or until pepper skin blisters and blackens and brinjal is tender.

4

TRANSFER to a heatproof bowl; cover with plastic wrap for 5 minutes, then peel away vegetable skins. Shred brinjal coarsely; chop pepper coarsely. Season well.

5

COMBINE smoked paprika and half the oil in a shallow bowl; add fish, turn to coat. Heat a large non-stick frying pan over high heat; cook fish, in two batches, skin-side first, for 1 ½ minutes each side or until just cooked through. Transfer to a plate; cover to keep warm.

6

HEAT remaining oil in the same pan over medium heat; cook beans, stirring, until warmed through. Season.

7

WHISK mayonnaise, garlic and lemon juice together in a small bowl; season to taste.

8

Serve fish with brinjal, peppers, beans, aïoli and lemon wedges; top with parsley.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

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Chicken satay skewers with crunchy salad

 

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