Mushroom and Fish Skewers

Mushroom and Fish Skewers

This is a delight to serve hot from the grill!
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Cuisine Dairy Free, Diabetes Friendly, Fish & Shellfish, Gluten Free, Heart Healthy, Low Carbohydrate, Low Sodium, Mediterranean, Quick Easy
Servings 4 People


  • 350 g Button Mushrooms Halved
  • 500 g Firm White Fish Fillets Cut into 2cm cubes
  • 50 mL Olive Oil
  • 2 pcs Lemons Juiced
  • 1 Tbsp Chopped Fresh Lemon Grass
  • 2 tsp Brown Sugar
  • 1 Salt & Freshly Ground Black Pepper to taste


  • Soak 12 bamboo skewers in water for 15 minutes.
  • Place mushrooms and fish into a shallow dish. Combine oil, lemon juice, lemon grass, 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 or char-grill on medium-high heat. Barbecue or char-grill skewers, turning frequently, for 5 minutes or until fish is cooked through.


Calories :258
Kilojoules :1076.5
Fat :13
Carbohydrate :6.5
Protein :27
Sodium :8
Saturated Fat :2
Fiber :2
Calcium :10
Sugar :5.5
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