Kingfish skewers with fennel, apple and walnut salad

Ingredients:

Skewers:

6 wooden skewers

500g fresh kingfish

for the marinade:

grated zest of 1 lemon

1 tbsp lemon juice

2 tbsp olive oil

1 small red chilli, deseeded and chopped

1 tbsp fresh sweet marjoram

salt and pepper to taste

Salad:

1 medium fennel bulb, washed

2 small tart apples, washed

1 tbsp chopped mint

1 tbsp chopped fennel fronds

10 walnut halves, chopped

1 tsp fennel seeds

for the dressing:

3 tbsp lemon juice

3 tbsp mayonnaise

1 tbsp water

1 tbsp extra virgin olive oil

salt and pepper to taste

Method:

Soak the skewers in water

Toast the fennel seeds on medium heat in a dry frying pan for 3-5 minutes, until fragrant and slightly browned. Set aside to cool

Cut the king fish into bite sized cubes and combine in a bowl with the marinade ingredients, cover and refrigerate.

Cut the fennel bulb in half, take out the core and cut off the stems. Slice thinly (you can use the slicer on a pyramid cheese grater)

Quarter the apples, take out the core and cut into thin sticks or cubes. Shake the dressing ingredients in an old jam jar until well combined

Mix all the salad ingredients together in a bowl.

Thread the kingfish pieces onto the skewers and fry the skewers in a non stick frying pan until golden on all sides - this should take about 5 minutes

Serve on warm plates, Enjoy!