Fish and veggie skewers with creamy avocado sauce and brown rice

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)