Photo of Fish and vegie skewers with creamy avocado sauce and brown rice by WW

Fish and vegie skewers with creamy avocado sauce and brown rice

12
9
5
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

Fresh coriander

¼ cup(s), chopped

Fresh flat-leaf parsley

2 tbs, leaves, chopped

Fresh mint

2 tbs, chopped

Avocado

1 tbs, mashed

Olive oil

2 tsp

Lime rind

¼ tsp, finely grated

Lime juice

1 tsp

Swordfish, raw

170 g, cut into 9 chunks

Red capsicum

½ medium, cut into 6 chunks

Fresh green chilli

1 whole, long, deseeded, cut into 6 chunks

Green shallot(s)

3 individual, white part only, cut into 6 pieces

Cooked brown rice

½ cup(s), (85g), medium grain variety

Lime(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill pan or barbecue on medium-high heat. Place herbs, avocado, oil, rind, juice and 1 tablespoon water in a small food processor. Process until smooth. Season with salt and pepper.
  2. Thread swordfish and vegetables alternately onto 2 or 3 skewers. Lightly spray with oil and season with salt and pepper. Cook, turning as needed, for 8 minutes or until fish is just cooked through. Serve with rice, sauce and lime wedge.

Notes

Tip: If using bamboo skewers, soak them in water for 10 minutes before using.