Fish and cucumber skewers

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6 Skewers

Fish and cucumber skewers



  • 500 g salmon fillet , skin and pin bones removed
  • 500 g halibut fillet , skin and pin bones removed
  • 1 cucumber , peeled and halved lengthwise and seeded
  • 24 fresh bay leaves
  • 1/4 cup canola oil
  • 1/4 cup white wine
  • 2 tbsp soy sauce
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp freshly squeezed orange juice
  • salt and freshly ground pepper


  • Cut the fish into 11/4 inch (3 cm) chunks and then slice the cucumbers in 1inch-(2.5cm) thick slices. Place the fish, cucumber and bay leaves in a bowl.
  • Whisk the oil, white wine, soy sauce, lemon and orange juices together, season with salt and pepper. Pour half the dressing over the fish. Stir and leave to marinate for 30 minutes in the refrigerator.
  • Preheat the grill to high. Thread the fish, cucumbers and bay leaves onto 6 skewers. Don’t pack the fish too tightly on the skewer. Allow some space between the pieces and they will cook more uniformly.
  • Place on the grill and cook 5 minutes, basting with the remaining marinade. Turn and grill another 5 to 7 minutes or until the fish is cooked.

By Jennifer McLagan
As featured in FOOD AND DRINK Summer 2005
Cucumber isn’t often eaten hot but is delicious and matches well with fish. Ask for centre-cut fish fillets so that the fish will be a uniform thickness. This will make cutting equal-size pieces of fish easier.