Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise in a black dish.

Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise

Craig Stickland
Serves 4 people
Preparation 10 minutes
Cooking 5 minutes
Difficulty Easy

Our Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise Recipe

About The Dish

Create irresistible Barbecued Patagonian Toothfish Skewers with a touch of smoky flavour and a zesty wasabi mayonnaise. Perfect for BBQs or special gatherings, this recipe combines the rich, buttery texture of Patagonian Toothfish with a bold, creamy dip. Follow our step-by-step instructions for a flawless dish every time. Order premium, sustainably sourced seafood from Pearl Seafoods and enjoy fresh delivery across Sydney. Whether entertaining guests or treating yourself, this recipe is sure to impress. Elevate your seafood game with Pearl Seafoods today!

Ingredients List

  1. 600g toothfish fillets, cut into 32 cubes
  2. 16 small skewers
  3. Olive oil, for brushing
  4. Salt, to taste
  5. Black pepper, to taste
  6. 1/2 cup mayonnaise
  7. 1–2 teaspoons wasabi paste (to taste)
  8. 1 teaspoon lemon juice (optional)

Steps

  1. Cut the thawed toothfish portions into 32 evenly sized cubes. Thread 2 cubes onto each of 16 small skewers, handling the fish gently to avoid breaking it.
  2. In a large shallow bowl, whisk together the vegetable oil, sesame oil, yuzu juice, salt, and freshly ground black pepper. Add the skewers, ensuring they are well coated in the marinade. Let them marinate for 30 minutes, turning occasionally to absorb the flavours evenly.
  3. While the fish marinates, mix the whole-egg mayonnaise with the wasabi paste. Adjust the amount of wasabi to suit your taste. Set the dipping sauce aside until serving.
  4. Preheat a barbecue or char-grill plate over medium-high heat until hot.
  5. Remove the skewers from the marinade and place them on the grill. Cook each skewer for about 1 minute per side, rotating to cook all 4 sides evenly. The fish should be lightly charred and just cooked through.
  6. Arrange the cooked skewers on a serving platter and garnish with finely sliced green onion. Serve with the wasabi mayonnaise on the side for dipping.
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