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

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.

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.