Name: Snapper fillet skewers with root vegetable slaw
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Fillet of snapper with root vegetable slaw; 1/2 celeriac (celery root) (300g), peeled; 1 red apple (150g), unpeeled; 1 carrot (120g), unpeeled; 250 gram (8 ounces) savoy cabbage, shredded finely; 2/3 cup finely chopped fresh chives; 1/4 cup chopped fresh flat-leaf parsley; 1/3 cup (40g) pecans, roasted, chopped coarsely; 1/3 cup (80ml) buttermilk; 1/3 cup (80ml) extra virgin olive oil; 2 teaspoon lemon juice; 1 kilogram (2 pounds) thick snapper fillets, skinned, trimmed; 24 large_piece fresh bay leaves; 1 tablespoon olive oil; 1 lemon (140g), cut into wedges

Snapper fillet skewers with root vegetable slaw

Cooking the snapper fillet skewers next to the bay leaves will infuse them with flavour. For more Asian-inspired flavours switch the bay leaves for fragrant kaffir lime leaves and serve the snapper fillet skewers alongside a crunchy noodle coleslaw.

snapper and bay leaf skewers with root vegetable slaw

Ingredients

Fillet of snapper with root vegetable slaw

1/2 celeriac (celery root) (300g), peeled

1 red apple (150g), unpeeled

1 carrot (120g), unpeeled

250 gram (8 ounces) savoy cabbage, shredded finely

2/3 cup finely chopped fresh chives

1/4 cup chopped fresh flat-leaf parsley

1/3 cup (40g) pecans, roasted, chopped coarsely

1/3 cup (80ml) buttermilk

1/3 cup (80ml) extra virgin olive oil

2 teaspoon lemon juice

1 kilogram (2 pounds) thick snapper fillets, skinned, trimmed

24 large_piece fresh bay leaves

1 tablespoon olive oil

1 lemon (140g), cut into wedges

Method

Fillet of snapper with root vegetable slaw

1.To make the slaw, use a mandoline or V-slicer, and slice celeriac, apple and carrot into matchsticks. Place sliced vegetables in a large bowl with cabbage, herbs and nuts. Add combined buttermilk, extra virgin olive oil and juice, then season; toss gently to combine.

2.Slice the snapper into 16 even pieces (about 5cm/2 inches each) avoiding any bones. Thread 3 bay leaves and 2 pieces of snapper alternately onto each skewer. Brush snapper with olive oil; season.

3.Place the skewers on a heated grill plate (or grill or barbecue) over medium heat for 2 minutes each side or until just cooked through.

4.Serve the skewers with slaw and lemon wedges.

You will need to soak 8 bamboo skewers in water for about an hour before you start this recipe to prevent them from burning during the cooking process. Leftover slaw will keep well for up to 2 days in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Fillet of snapper with root vegetable slaw

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