Fish and Vegetable Skewers

with Lime Butter

Fish and Vegetable Skewers - Fish on skewers: Delicate, fruity and crispy
100 kcal
Fish on skewers: Delicate, fruity and crispy

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Difficulty:easy
Preparation:30 min
Ready in:30 min
Low-sugar
Low-fat
Mineral-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
100
5%
Protein
12 g
24%
Fat
2 g
3%
Added Sugar
0 g
0%
Carbohydrates
8 g
3%
Roughage
1 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1small ripe Mango (about 250 grams)
1Limes
1small Zucchini (150 grams)
4Cherry tomatoes
7 ouncesCod fillet
Salt
½ teaspoonsCultured butter
Pepper
1 teaspoonpink Peppercorn
4 ouncesYogurt (low-fat)

Kitchen Utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Citrus juicer, 1 Grill pan, 1 Tablespoon, 4 Wooden skewers, 1 Brush, 1 Small bowl, 1 Whisk, 1 Paper towel

Directions

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1 Peel mango. Cut flesh into thick strips off the pit and cut into cubes.
2 Cut lime in half and squeeze out the juice.
3 Rinse, trim and chop the zucchini. Rinse tomatoes.
4 Rinse cod fillets, pat dry with paper towels and cut into equal-sized cubes. Season with salt.
5 Melt the butter in a small pan. Stir in 2 tablespoons lime juice and pepper to taste and remove from heat.
6 Thread fish cubes, mango, tomatoes and zucchini on wooden skewers and brush with the lime butter.
7 Place skewers under a preheated oven broiler or cook in a grill pan for 7-8 minutes. Turn once halfway through cooking.
8 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.
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