- 1 small ripe Mango (about 250 grams)
- 1 Lime
- 1 small Zucchini (150 grams)
- 4 Cherry tomatoes
- 7 ounces Cod fillet
- ½ teaspoon Cultured butter
- 1 teaspoon pink Peppercorn
- 4 ounces Yogurt (low-fat)
Peel mango. Cut flesh into thick strips off the pit and cut into cubes.
Cut lime in half and squeeze out the juice.
Rinse, trim and chop the zucchini. Rinse tomatoes.
Rinse cod fillets, pat dry with paper towels and cut into equal-sized cubes. Season with salt.
Melt the butter in a small pan. Stir in 2 tablespoons lime juice and pepper to taste and remove from heat.
Thread fish cubes, mango, tomatoes and zucchini on wooden skewers and brush with the lime butter.
Place skewers under a preheated oven broiler or cook in a grill pan for 7-8 minutes. Turn once halfway through cooking.
Meanwhile, lightly crush the peppercorns with a knife back and mix in a small bowl with the yogurt. Season with salt and remaining lime juice to taste and serve with the fish and vegetable skewers.