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
Method
- 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 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 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 splash of oil. Cook 10-12 minutes, turning every 3 minutes.
- 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.
