Lime and chilli fish skewers
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
1 medium, cut into wedges
1 x 3 second spray(s)
- 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.
- Thread fish, zucchini, lime wedges and onion, alternately, onto 8 wooden skewers.
- 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.