Fish and veggie skewers with creamy avocado sauce and brown rice
9
Points®
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.
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