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.

  • 10 mins cooking
  • Serves 4
  • Print


Fillet of snapper with root vegetable slaw
  • 1/2 celeriac (celery root) (300g), peeled
  • 1 red apple (150g), unpeeled
  • 1 carrot (120g), unpeeled
  • 250 gram (8 ounces) savoy cabbage, shredded finely
  • 2/3 cup finely chopped fresh chives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/3 cup (40g) pecans, roasted, chopped coarsely
  • 1/3 cup (80ml) buttermilk
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 teaspoon lemon juice
  • 1 kilogram (2 pounds) thick snapper fillets, skinned, trimmed
  • 24 large_piece fresh bay leaves
  • 1 tablespoon olive oil
  • 1 lemon (140g), cut into wedges


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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