Lime and chilli fish skewers
1 clove(s), crushed
Fresh red chilli
1 whole, long variety, deseeded, finely chopped
600 g, firm variety, cut into 2cm pieces
2 large, cut into ribbons
2 medium, cut into thin wedges
1 medium, cut into wedges
2 x 3 second spray(s)
- Combine 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 for 20 minutes.
- Thread fish, zucchini, lime and onion, alternately, onto 8 wooden skewers (see tip)
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray skewers with oil. Cook, turning, for 5 minutes or until vegetables are tender and fish is cooked through. Serve with steamed asparagus and sugar snap peas.