Ginger & lime marinated fish with coriander butter

Ginger & lime marinated fish with coriander butter
Nutrition Information
  • Serves: 4
  • Calories: 1369
  • Fat: 141g
  • Sodium: 101g
  • Fiber: 2g
  • Protein: 29g
  • Cholesterol: 431g
Prep time: 
  • 3 tblsp butter, at room temperature
  • 1 Tbs finely chopped fresh coriander
  • lime, rind finely grated
  • ½ tsp grated fresh ginger
  • Ground black pepper, to taste
  • 600 Grams white fish fillets, (like ling, blue eye/ trevalla or gem fish), cut into 2cm thick strips
  • Boiled waxy potatoes (like desiree or pink eye), sliced
  • Rocket leaves, to serve
ginger & lime marinade
  • 2 whole limes, juiced
  • 1 tsp sesame oil
  • 3 tsp grated fresh ginger
  1. Ginger & lime marinated fish with coriander butter
  2. Combine the butter, coriander, lime rind, ginger and pepper in a bowl. Use a fork to mix until well combined. Place the butter mixture onto a sheet of non- stick baking paper and roll up to form a sausage shape. Place in fridge for at least 30 minutes or until firm enough to slice.
  3. Meanwhile, to make marinade, combine lime juice, sesame oil and ginger in a medium glass or ceramic bowl. Add the fish strips and mix to coat. Cover and place in fridge for 15 minutes to marinate.
  4. Preheat barbecue grill or chargrill on medium-high. Thread the fish strips onto 16 skewers.
  5. Cook the fish skewers on preheated grill, turning occasionally, for 1-2 minutes each side or until just cooked through.
  6. Serve the skewers immediately, topped with a slice of the coriander butter and accompanied by the potatoes and rocket
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