Moonfish Skewers with Watermelon Salad
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Moonfish Skewers with Watermelon Salad
Recipe by Louis Tikaram
Ingredients
1 tbsp coriander seeds
1/8 tsp each celery seeds, dried oregano, dried mint
1/3 cup Squeaky Gate extra-virgin olive oil
400 g moonfish, cut into 5cm cubes
Sea salt
Black pepper
Watermelon Salad
500 g watermelon, cut into 2.5cm cubes
1 Spanish onion, thinly sliced
2 cups baby rocket
¼ cup Squeaky Gate extra virgin olive oil
1 tbsp Squeaky Gate white wine vinegar
Method
To make the moonfish skewers, combine the herbs and spices in a mortar and pestle, then pound until coarsely ground. Transfer to a large bowl, add the olive oil, and season to taste with sea salt and freshly ground black pepper. Combine the mixture well.
Drop the moonfish cubes into the marinade, then immediately skewer them. Cover and refrigerate for at least 30 minutes.
Heat a barbecue or chargrill to medium heat. Cook the moonfish for 8-10 minutes, turning once or until golden and cooked through.
For the watermelon salad, combine the watermelon, onion, and rocket in a large bowl. Mix the olive oil and vinegar, then season to taste and toss with the salad ingredients. Serve immediately with the moonfish.
