Seaweed Furikake & Citrus Marinated Fish Skewers by Mara Seaweed
Having developed a passion for the taste and nutritional benefits of Scotland’s seaweed while researching a book on foraging, Mara founders Fiona Houston and Xa Milne saw an opportunity to bring seaweed back into modern diets.
Two-thirds of British women are said to be iodine deficient - the mineral is essential for the thyroid gland and just 1 tsp of Mara Seaweed provides an adult’s RDI of iodine. Mara Seaweed is also high in fibre, protein, calcium, iron, vitamins and mineral salts such as potassium and magnesium. It’s low in fat, vegan, gluten free and contains 85% less sodium than salt, making it a healthy alternative to table salt.
For more information about Mara Seaweed visit www.maraseaweed.com.
Mara Seafood Furikake has been shortlisted for the ‘Healthy Choice’ category at this year’s Scotland Food & Drink Excellence Awards. For more information about the awards please visit http://www.foodanddrink.scot/events/sfd-excellence-awards.aspx.
Ingredients: Makes 6 skewers
Preparation time: 10 mins (+ up to 6 hours marinating)
Cooking time: 10 mins
200g MSC certified salmon (have the skin removed by the fishmonger if you’d prefer)
200g MSC certified white fish such as hake or pollock
1 tbsp extra virgin olive oil
1 tsp sugar
1 clove garlic, grated
1 lemon, half juiced, half sliced into thin discs
1 lime, half juiced, half sliced into thin discs
5g Mara Seaweed Furikake (half a sachet), plus a sprinkle for serving
6 skewers
Method:
- Slice the fish into 2cm cubes.
- Mix together the citrus juice, oil, garlic and sugar in a bowl.
- Pour the mixture over the fish and add Mara Seaweed Furikake. Gently combine everything until the fish is well coated.
- Leave in the fridge for at least an hour, if you have time leave up to six hours. The longer it’s left, the more prominent the flavours will be.
- Once the fish has marinated, create the skewers by sliding alternating salmon and lemon on half the skewers and white fish and lime on the remaining skewers. Begin and end with fish and if needed, fold the slices of citrus in half.
- Brush any remaining marinade over the skewers and place under a hot grill for 10 mins.
- Serve with rice or flatbreads and a green salad.
In association with Taste Communications.
www.tastecommunications.co.uk
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