Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise

Recipes | Barbecuing | Marinating | Skewers Serves 4 as an entrée Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise

Thick natural yoghurt can be substituted for mayonnaise in this recipe.  If fish is marinated for too long the lemon juice in the marinade will start to ‘cook’ the fish. Yuzu is a Japanese citrus fruit, the juice is available from Asian grocers, if unavailable, substitute 1½ tablespoons of orange juice and ½ tablespoon of lime juice.


1 x 400g piece Patagonian Toothfish, skin off
¼ cup vegetable oil
1 teaspoon sesame oil
2 tablespoons yuzu juice (see above)
Salt flakes and freshly ground black pepper, to taste 
½ cup whole-egg mayonnaise (see notes)
2 teaspoons wasabi paste, more or less, to taste
1 green onion, finely sliced on the diagonal


Cut the fish into 32 cubes. Gently push 2 cubes onto each of 16 small skewers.

Combine vegetable and sesame oils, yuzu juice, salt and pepper in a large shallow bowl, add skewers and set aside to marinate for 30 minutes, turning the skewers occasionally.

Meanwhile, combine mayonnaise and wasabi paste and set aside until needed.

Heat a barbecue or char-grill plate.

Remove skewers from marinade and grill for 1 minute on each of 4 sides. Arrange on a platter, garnish with green onion and serve mayonnaise on the side.


If you don’t want to make your own mayonnaise, use one made from whole eggs such as S&W or Thomy.

Alternative species:

Bonito, Striped Marlin, Salmon, Swordfish, Tuna.

Print this page