method

  1. Heat the Bertolli Light spread in a saucepan, add the onion, root ginger and garlic and cook, stirring occasionally, until soft.
  2. Add the coconut, lime rind and juice, chilli sauce and 175ml (6 fl oz) water. Heat gently for 10 minutes, stirring continuously, until the coconut has dissolved. Allow to cool.
  3. Thread the fish and peppers on to greased skewers and brush with the coconut mixture. Cook under a preheated grill, brushing with the mixture and turning frequently, until golden brown and cooked through.

nutritional information

  • Calories

    226

    11%

  • Sugars

    4.5g

    5%

  • Fat

    12.8g

    18%

  • Saturates

    9.0g

    45%

  • Salt

    0.4g

    7%

of a woman's guideline daily amount

ingredients

25g (1 oz) Bertolli Light spread

½ onion, finely chopped

2.5cm (1 inch) root ginger, grated

1 garlic clove, crushed

55g (2 oz) creamed coconut, grated

2 limes, Finely grated rind and juice squeezed

½ teaspoon hot chilli sauce

450g (1 lb) firm white fish, such as cod

1 red or yellow pepper, seeds removed and cut into large chunks