Quick & Easy

Scallop and fish skewers with tomato salad

If you don't have any skewers handy, you could use rosemary sprigs instead, they'll infuse the fish with a lovely flavour. Soak them well first, to prevent burning. For the fish, we've used blue-eye but any white fish will do.
Scallop and fish skewers with tomato salad


Red wine vinaigrette


1.Thread fish and scallops, alternately, onto 12 bamboo skewers; place in large shallow dish, drizzle with combined chopped basil, vinegar and oil.
2.For red wine vinaigrette, place ingredients in screw-top jar; shake well.
3.Cook skewers on heated oiled grill plate (or grill or barbecue) until cooked as desired.
4.Meanwhile, for the salad, combine tomatoes, torn basil and vinaigrette in medium bowl; season to taste.
5.Serve skewers with salad.

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