Fish Skewers With Pasta Salad

• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp vegetable oil
• 1 1/4 lb firm white fish fillets, cut into 1/2 inch pieces
• 12.5 oz fusilli
• 1 (10 oz) jar artichoke hearts, drained, quartered
• 2.5 oz feta cheese, crumbled
• 3 tbsp sun-dried tomatoes, thinly sliced
• 2 tbsp capers, rinsed, chopped
• 3 tbsp fresh flat-leaf parsley, chopped
• None None lemon wedges, to serve

1. Combine garlic, 1 tbsp lemon juice and 1 tbsp oil with fish. Cover with plastic wrap and chill for 10 mins to marinate.
2. Cook pasta in boiling salted water for 10 mins, or until just tender. Drain. Toss with artichoke hearts, feta, tomatoes, capers, parsley, remaining lemon juice and oil. Set aside.
3. Thread fish onto 8 small skewers. Preheat a grill pan over high heat. Cook fish for 1-2 mins per side, or until cooked to your liking. Distribute pasta salad between serving plates. Top with fish skewers. Serve with lemon wedges.

garlic, lemon juice, vegetable oil, firm white fish, fusilli, feta cheese, tomatoes, capers, parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24779 (may not work)