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Description
A beautifully fresh summer favourite. Chucks of white fish skewered and marinated in a simple lime and coconut marinade. Always guaranteed to impress when throwing a summer barbecue.
Ingredients
US|METRIC
4 SERVINGS
- 25 grams Bertolli Light Spread
- 1/2 onion (finely chopped)
- 2.5 cms root ginger (grated)
- 1 garlic clove (crushed)
- 55 grams creamed coconut (grated)
- 2 limes (Finely grated rind and juice squeezed)
- 1/2 tsp. hot chilli sauce
- 450 grams white fish (firm, such as cod)
- 1 yellow pepper (or red, seeds removed and cut into large chunks)
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Directions
- Heat the Bertolli Light spread in a saucepan, add the onion, root ginger and garlic and cook, stirring occasionally, until soft.
- Add the coconut, lime rind and juice, chilli sauce and 175ml (6 fl oz) water. Heat gently for 10 minutes, stirring continuously, until the coconut has dissolved. Cool.
- Thread the fish and peppers on to greased skewers and brush with the coconut mixture. Cook under a preheated grill, brushing with the mixture and turning frequently, until golden brown and cooked through.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium60mg3% |
| Potassium540mg15% |
| Protein23g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C120% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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