Yellowtail skewers

[Serves 4]

600g yellowtail, cubed
8 bamboo skewers, soaked
in cold water for 30 minutes
2 lemons, cut into cubes
olive oil
sea salt flakes
freshly ground black pepper

For the tartare sauce:
1 cup good quality mayonnaise (We used Hellmann’s)
30g flatleaf parsley leaves,
finely chopped (optional)
3 large gherkins, finely chopped
1 hard-boiled egg, very finely chopped

To serve:
home-made potato wedges

1 Mix the ingredients for the tartare sauce until well combined.
2 Skewer the yellow tail, alternating with the lemon wedges and set aside.
3 Heat a griddle pan until very hot.
4 Brush the skewers with olive oil and season well.
5 Cook the skewers on the griddle pan (or over hot coals) for 1 minute per side.
6 Serve immediately with the potato wedges and tartare sauce on the side.