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Fish and vegetable kebabs

Fish, vegetables and herbs such as ginger and garlic – they’re just what the naturopath ordered as part of an anti-inflammatory diet.

  • L/D Lunch/Dinner
  • DF Dairy free
  • GF Gluten free
  • HH Heart-healthy
  • Prep time 30 mins
  • Cook Time 12 mins
  • Serves 12 kebabs
  • Difficulty medium
Fish kebab lg

Method

  1. If using wooden skewers, soak in water first.
  2. 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 turmeric, ginger, black pepper, tamari and 4 tbsp EVOO, combine well.
  3. Place 1 tbsp of paste in a bowl and mix with lemon juice. Add fish to marinate. Stir another 2-4 tbsp EVOO into remaining paste, and toss through vegetables with another 1/3 of coriander leaves to coat well.
  4. Put fish and vegetables evenly on skewers (any leftover vegetables can be cooked separately).
  5. Heat a skillet or BBQ grill to medium heat, add splash of oil. Cook 10-12 minutes, turning every 3 minutes.
  6. Sprinkle with remaining coriander and serve.

Nutritional information

By Jean Hailes naturopath and herbalist Sandra Villella

Fish, vegetables and herbs such as ginger and garlic – they’re just what the naturopath ordered as part of an anti-inflammatory diet.

Curcumin is the active anti-inflammatory ingredient in turmeric, and its absorption can be enhanced by cooking with oil and adding black pepper.

While oily fish is often promoted as a top source of anti-inflammatory omega-3s, the Heart Foundation website has a great resource that lists fish, seafood and plants from the highest to lowest sources of the omega-3s EPA and DHA.