- 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. Allow to 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.
*% of reference intake of an average adult (8400kJ/2000kcal)
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