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Fish and vegetable kebabs

1 bunch coriander
2 cloves garlic
Generous pinch of salt
1 tbsp turmeric powder
2 tbsp freshly grated ginger
Few grinds of freshly ground black pepper
1 tbsp tamari
6-8 tbsp extra virgin olive oil (EVOO) plus extra for cooking
Juice of one lemon
4 fillets of white fish (eg, trevally or snapper), cut into 3-4 cm pieces
2 zucchinis, halved and sliced 1 cm thick
1 eggplant, chopped
1 red onion, cut into 8ths
12 mushrooms, halved

If using wooden skewers, soak in water first.
Separate coriander leaves from stems, finely chop separately. In a mortar and pestle, grind garlic with salt. Add coriander stems and 1/3 of leaves to make a paste. Stir in the turmeric, ginger, black pepper, tamari, and 4 tbsp EVOO, combine well.

Place 1 tbsp of paste in a bowl and mix with lemon juice. Add fish to marinate. Stir another 2-4 tbsp EVOO into the remaining paste and toss through vegetables with another 1/3 of coriander leaves to coat well.
Put fish and vegetables evenly on skewers (any leftover vegetables can be cooked separately).

Heat a skillet or BBQ grill to medium heat, add a splash of oil. Cook 10-12 minutes, turning every 3 minutes.

Sprinkle with remaining coriander and serve.
To do this kindly visit our website: https://ahealthyview.com/

Credit to our good friends @jeanhailes .

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