Fish & Mango Kebabs
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
85 g/3 oz fresh tuna steak 85 g/3 oz swordfish 1 courgette, cut into chunks 96 1 fresh ripe mango, peeled and cut into cubes (about 115 g/4 oz peeled flesh) 2 limes, cut into wedges 2 tbsp sweet chilli sauce 4 tbsp low fat natural yogurt 1 tbsp chopped fresh coriander TO GARNISH fresh herbs lime wedges.
1 Preheat the grill to high and line the grill rack with foil. Discard any bones from the fish and cut into bite-sized pieces. 2 Thread the fish, courgette, mango and lime wedges onto 4 presoaked wooden skewers and brush lightly with 1 tablespoon of chilli sauce. 3 Mix the yogurt, the remaining 1 tablespoon of chilli sauce and the chopped coriander together in a bowl until smooth. Spoon into a serving dish, cover lightly and chill in the refrigerator until required. 4 Cook the kebabs under the grill for 5-7 minutes, or until the fish is cooked. Turn the kebabs at least once during cooking. Transfer to a serving plate, garnish with fresh herbs and lime wedges and serve with the dipping sauce.
calories per kebab 96