Mushroom and Fish Skewers

Mushroom and Fish Skewers

This is a delight to serve hot from the grill!


4 stars 4 stars 4 stars 4 stars (5 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 5 mins

Yield: 4 x 3-1/2 oz cooked servings

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe Quick And Easy Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 12 1/4 oz button mushrooms, halved
  • 17 1/2 oz firm white fish fillets, such as cod, cut into 3/4-inch cubes
  • 3 Tbsp olive oil
  • 2 lemons, juiced
  • 1 Tbsp chopped fresh lemongrass
  • 2 tsp brown sugar
  • 1 dash each of salt and freshly ground black pepper, or to taste


Soak 12 bamboo skewers in water for 15 minutes.

Place mushrooms and fish into a shallow dish. Combine oil, lemon juice, lemongrass, brown sugar, salt, and pepper in a screw-top jar. Shake until well combined. Pour marinade over mushrooms and fish and toss well to coat. Cover and refrigerate for 20 minutes.

Thread mushrooms and fish alternately onto soaked skewers. Preheat a greased barbecue, char-grill or indoor grill on medium-high heat. Barbecue or char-grill skewers, turning frequently, for 5 minutes or until fish is cooked through.

Thanks to Fresh Finesse