12 ¼ oz button mushrooms, halved
17 ½ oz firm whit fish fillets, such as cod, cut into ¾ inch cubes
1 tbsp olive oil
½ lemon, juiced
½ cup Walden Farms Asian salad dressing
1 tbsp chopped fresh lemongrass
2 tsp Walden Farms Pancake syrup
1 dash each of sea salt and freshly ground black pepper, or to taste
Soak 12 bamboo skewers for 15 minutes.

Place mushrooms and fish into a shallow dish. Combine oil, lemon juice, Asian dressing,
lemongrass, pancake syrup, sea salt and pepper in a screw-top jar. Shake until well
combined.

Pour marinade over mushrooms and fish and toss well to coat. Cover and
refrigerate for 20 minutes.

Thread mushrooms and fish alternately onto soaked skewers. Preheat a greased
barbecue, char grill or indoor grill on medium-high heat. Barbecue or char-grill skewers,
turning frequently, for 5 minutes or until fish is cooked through.

Carb count: 4 grams/serving

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