Snapper fillet skewers with root vegetable slaw

Cooking the snapper fillet skewers next to the bay leaves will infuse them with flavour. For more Asian-inspired flavours switch the bay leaves for fragrant kaffir lime leaves and serve the snapper fillet skewers alongside a crunchy noodle coleslaw.
snapper and bay leaf skewers with root vegetable slaw


Fillet of snapper with root vegetable slaw


Fillet of snapper with root vegetable slaw

1.To make the slaw, use a mandoline or V-slicer, and slice celeriac, apple and carrot into matchsticks. Place sliced vegetables in a large bowl with cabbage, herbs and nuts. Add combined buttermilk, extra virgin olive oil and juice, then season; toss gently to combine.
2.Slice the snapper into 16 even pieces (about 5cm/2 inches each) avoiding any bones. Thread 3 bay leaves and 2 pieces of snapper alternately onto each skewer. Brush snapper with olive oil; season.
3.Place the skewers on a heated grill plate (or grill or barbecue) over medium heat for 2 minutes each side or until just cooked through.
4.Serve the skewers with slaw and lemon wedges.

You will need to soak 8 bamboo skewers in water for about an hour before you start this recipe to prevent them from burning during the cooking process. Leftover slaw will keep well for up to 2 days in the fridge.


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