Mushroom & Fish Skewers
Button Mushrooms, White Fish Fillets, Olive Oil, Lemons, Fresh Lemon Grass, Brown Sugar, Salt, Pepper, Tartare Sauce, Lemon Wedges, Bamboo skews, Shallow Dish, Marinade.

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Ingredients
350g button mushrooms, halved
500g firm white fish fillets, cut into 2cm cubes
1/3 cup olive oil
2 lemons, juiced
1 tablespoon fresh lemon grass, chopped
2 tablespoons brown sugar
salt & pepper to taste
tartare sauce & lemon wedges to serve

Method
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 and 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 BBQ or Char-Grill on medium-high heat. BBQ or Char-Grill skewers, turn frequently, for 5 minutes or until fish is cooked through. Serve skewers with Tartare sauce and lemon wedges, if desired. Serves 4.

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