Name: Fish skewers with labne and chilli tomato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 grams firm white fish fillets, cut into 2.5cm (1-inch) pieces; 1 tablespoon garlic oil; ½ teaspoon sumac; 280 grams labne; 2 tablespoons roasted flaked almonds; Chilli tomato salad; 400 grams mixed baby heirloom tomatoes, chopped coarsely; 1 tablespoon thinly sliced preserved lemon rind; 1 fresh long red chilli, seeded, sliced thinly; 1 cup fresh flat-leaf parsley leaves; ½ cup fresh mint leaves; 2 tablespoons red wine vinegar; 1 tablespoon garlic oil

Fragrant spiced fish skewers go perfectly with fresh chilli and tomato salad and creamy labne.

Ingredients

400 grams firm white fish fillets, cut into 2.5cm (1-inch) pieces

1 tablespoon garlic oil

½ teaspoon sumac

280 grams labne

2 tablespoons roasted flaked almonds

Chilli tomato salad

400 grams mixed baby heirloom tomatoes, chopped coarsely

1 tablespoon thinly sliced preserved lemon rind

1 fresh long red chilli, seeded, sliced thinly

1 cup fresh flat-leaf parsley leaves

½ cup fresh mint leaves

2 tablespoons red wine vinegar

1 tablespoon garlic oil

Method

1.Place fish and oil in a medium bowl; toss to coat. Thread fish onto four skewers; season.

2.Heat a large non-stick frying pan over high heat; cook fish for 3 minutes each side or until just cooked through. Sprinkle with sumac.

3.Meanwhile, make chilli tomato salad. Place ingredients in a large bowl; toss gently to combine. Season to taste.

4.Serve fish on salad with labne; top with almonds.

We used blue eye trevella in this recipe but you can use any firm white fish you prefer. Preserved lemon is available at delicatessens and some supermarkets. Remove and discard the flesh, rinse the rind, then use it as the recipe directs. You could use 2 teaspoons finely grated lemon rind instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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