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Photo of Lime and chilli fish skewers by WW

Lime and chilli fish skewers

2 - 6
PersonalPoints™ per serving
Total Time
45 min
20 min
5 min
Fresh, fragrant and lightly charred on the grill, these zesty skewers are a treat for the tastebuds.


Lime juice

2 tbs

Mirin seasoning

1 tbs

Olive oil

2 tsp


1 clove(s), crushed

Fresh red chilli

1 whole, long variety, deseeded, finely chopped

Skinless white fish

600 g, firm variety, cut into 2cm pieces


2 large, cut into ribbons


2 medium, cut into thin wedges

Red onion

1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)


  1. Combine lime juice, mirin, oil, garlic and chilli in a shallow dish. Season with salt and pepper. Add fish and turn to coat. Cover and place in fridge to marinate for 20 minutes.
  2. Thread fish, zucchini, lime wedges and onion, alternately, onto 8 wooden skewers.
  3. Preheat a grill pan or barbecue over medium–high heat. Lightly spray skewers with oil. Cook, turning occasionally, for 5–8 minutes or until vegetables are just tender and fish is cooked through.


TIP: Use a vegetable peeler to cut zucchini lengthways into long thin ribbons. Soak skewers in cold water for 20 minutes before using to stop them burning during cooking. Serve with steamed asparagus and sugar snap peas.