Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 10/10/24. See terms.
Join now
Lime and chilli fish skewers

Lime and chilli fish skewers

2
Points®
Total Time
45 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
Fresh, fragrant and lightly charred on the grill, these zesty skewers are a treat for the tastebuds.

Ingredients

Lime juice

2 tbs

Mirin seasoning

1 tbs

Olive oil

2 tsp

Garlic

1 clove(s), crushed

Fresh red chilli

1 whole, long variety, deseeded, finely chopped

Skinless white fish, raw

600 g, firm variety, cut into 2cm pieces

Zucchini

2 large, cut into ribbons

Lime(s)

2 medium, cut into thin wedges

Red onion

1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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.

You might like

You might like