Lime fish skewers recipe
These flavour-packed fish skewers look impressive but are quick to make – perfect for a midweek meal that will really tickle the tastebuds.
Prep: 15 mins
Cook: 15 mins
Serves 4
Ingredients
- 25g lower-fat spread
- 2 shallots (or half a red onion), finely chopped
- 2.5cm (about 5g) fresh root ginger, peeled and grated
- 1 garlic clove, crushed
- 1 teaspoon reduced-salt soy sauce
- 2 tablespoons mango chutney
- zest and juice of 2 limes
- 1 teaspoon sweet chilli sauce
- 500g firm white fish fillets (like cod, pollock or haddock), cut into chunks
- 1 pepper (any colour), deseeded and cut into small chunks
- 225g easy-cook long grain white rice
- 4 handfuls mixed salad leaves
- quarter of a cucumber, chopped
- 4 tablespoons low-fat salad dressing
Method
-
Melt the low-fat spread in a small saucepan over a medium heat, and add the shallots, ginger and garlic. Cook for about 5 minutes, stirring occasionally, until soft but not browned.
-
Remove the pan from the heat, then add the soy sauce, mango chutney, lime zest, lime juice and sweet chilli sauce. Stir until well mixed.
-
Set the grill to medium-high to preheat. Thread the fish and pepper onto small skewers, then brush with the sauce.
Information:If you're using wooden skewers, soak them in cold water for 20 minutes beforehand to stop them burning under the grill.
-
Cook under the grill, brushing with the remaining sauce and turning frequently, until golden brown on the outside and cooked through – about 15 minutes.
-
Meanwhile, cook the rice according to the packet instructions, and mix together the salad ingredients.
-
When the fish is cooked, serve with the rice and the mixed green salad.
Information:This also works well served over couscous.
