Barbecued Patagonian toothfish skewers with wasabi mayonnaise from Sydney Seafood School

  • green onions
  • sesame oil
  • wasabi paste
  • yuzu juice
  • Patagonian toothfish
  • whole egg mayonnaise

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bonito, striped marlin, salmon, swordfish, or tuna for Patagonian toothfish.

  • lorloff on June 20, 2020

    This was simple to make and delicious. We ended up using the full filets and broiling them for about 8 minutes. I mixed some of the chopped scallions into the wasabi mayonnaise which worked very well. The marinade was delicious, but it made too much. So I would suggest ½ the amount of olive oil. Used Meyer lemon olive oil which worked very well. Added a bit of pressed garlic to the marinade as well. Will make again. Need to go back the Japanese market to get more Yuzu juice which made the dish. Here is the correct link:

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