Skewered fish and lime kebabs
A beautifully fresh summer favourite. Chucks of white fish skewered and marinated in a simple lime and coconut marinade. Always guaranteed to impress when throwing a summer barbecue.
Preparation time: 25 minutes
Cooking time: 20 minutes
Heat the Bertolli Light spread in a saucepan, add the onion, root ginger and garlic and cook, stirring occasionally, until soft.
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. Cool.
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.
Calories: 226kcal (11%)
Sugars: 4.5g (5%)
Fat: 12.8g (18%)
Saturates: 9.0g (45%)
Salt: 0.4g (7%)
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
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