- Bajan Fish Kebabs With Slaw.JPG (44.51 KiB) Viewed 407 times
Ready in: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
For the kebabs:
- ½ tsp ground allspice
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic granules
- 1 tsp black peppercorns
- ½ tsp sea salt
- 800g (1lb 7oz) skinless, boneless white fish fillets, cut into chunks
- 3 limes, sliced
- Low calorie cooking spray
- Boiled, dried rice, to serve (optional)
For the slaw:
- ½ Savoy cabbage, cored and shredded
- 1 medium fennel bulb, shredded
- 1 mango, peeled, destoned and roughly chopped
- 1 papaya, peeled, deseeded and roughly chopped
- Grated zest and juice of 2 limes
- 2 chillies, deseeded and sliced
- 1 red onion, finely chopped
- A small pack of fresh coriander, a few sprigs reserved, the rest chopped
- Grated zest and juice of 1 large orange
Method
1. Light your barbecue for direct medium heat, or grill* if you prefer.
2. Mix the slaw ingredients in a large bowl, season to taste and set aside so that the flavours can develop.
3. Mix the allspice, thyme, paprika, onion powder, garlic granules, peppercorns and sea salt. Blitz in a spice grinder (or use pestle and mortar, or the end of a rolling pin) and rub the mixture over the fish chunks.
4. Thread the fish and most of the lime slices on to skewers (if your using wooden skewers, they will need to be soaked in water 20 minutes first to stop them burning). Spray with low calorie cooking spray and cook over direct medium heat for 8 - 10 minutes, turning regularly.
5. Divide the slaw between plates and top with the skewers. Garnish with coriander sprigs and serve with the rest of the lime slices. This is also great with rice.
*If grilling, cook the skewers under a high grill for 8 - 10 minutes.
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