Lime Fish Skewers
Fantastic grilled monkfish with chili, lime and mango chutney.
1 oz vegetable fat spread
4 tbsps chopped shallots
4 <span class="measurestring" title="slices (1" dia)">slices</span> root ginger, grated
1 clove garlic, crushed
2 tbsps soy sauce
1 oz mango chutney
2 limes, finely grated rind and juice
1/2 tsp chili sauce
16 oz monkfish
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper, cut into pieces
Gently melt the spread in a small saucepan, add the shallots, root ginger and garlic and cook for about 5 minutes, stirring occasionally, until soft but not browned. Remove from the heat.
Add the soy sauce, mango chutney, lime rind and juice and chilli sauce. Stir until well mixed.
Thread the fish and pepper onto small skewers and brush with the sauce.
Cook under a pre-heated grill, brushing with the remaining sauce and turning frequently, until golden brown and cooked through.
Serve with brown rice and salad.
Note: if using wooden skewers, soak them in cold water for 20 minutes before using to prevent them burning while they are under the grill.
in 1 serving of Lime Fish Skewers.
, 23% carbs, 44% protein.
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