Turmeric fish skewers and garlic greens
My respect for Adam Liaw grows with every recipe of his I have cooked.
He is grounded and his recipes have always been excellent including that they are more than achievable on any given, adventurous weekday night.
I have a bunch lined up to cook and I really can’t wait.
This recipe is no different.
It is super healthy, really easy to prepare and really quite exciting for a Monday night when we had it.
Double it and you have a great Tuesday lunch on your hands and a great start to the week.
½ cup (fat-free) Greek yoghurt
½ tsp ground turmeric
1 tsp ground coriander
¼ tsp chilli powder
½ tsp salt
¼ tsp ground black pepper
600g ling fillets, cut into 5cm cubes (or another firm white fish)
2 tbsp olive oil
4 cloves garlic, sliced
2 spring onions, sliced
1 bunch broccolini, cut into 5cm lengths
½ bunch spinach, cut into 5cm lengths
1 small bunch kale, torn into bite-sized pieces
Lemon wedges, to serve
- Heat a grill/griddle to very high, or a barbecue until it’s very hot.
- Combine the yoghurt, turmeric, coriander, chilli powder, salt and pepper and coat the ling fillets in the mixture. Set aside for 10 minutes then thread the fish onto soaked skewers and cook, turning occasionally, until the fish is cooked through, about five minutes.
- Heat a large frying pan over a high heat, add the olive oil, garlic and spring onions, and fry until fragrant.
- Add the broccolini and fry for about three minutes, then add the spinach and kale, season with lots of salt and pepper and fry for a further two minutes, stirring well.
- Arrange the greens on a platter and top with the fish skewers. Serve with lemon wedges.