So I may have surpassed myself. This was AMAZING.
We went to a BBQ on Sunday and these are what I had planned to make and then I ran out of time. The idea had been pinging around in my head for a few days, today it unravelled turning into a salsa and tasty rice too. If, like me, you are not keen on BBQ food why not try these lovelies out next time. I know I will be popping them on the BBQ this summer for sure.
Miss K “Yum Yum, more avocado please”
Hubby “Tantilising on the tastebuds” he was trying to be clever I think 😉
This came about as I was once again looking for a new way to get more fish into our meals. I used a mixture of white and oily fish in this recipe, both worked well. The salsa in this particularly made it for me. Really zingy and it just brings the whole meal together.
Top tips:
- Make sure you cut your veggies chunkily enough so they can be threaded onto the skewers, but not so chunky that they take forever to cook. Our courgettes were undercooked, fortunately we like crunchy veggies in our house.
- You can make the skewers in advance ready to cook later on, but make sure you do not throw the left over marinade away.
Nutrition Info:
Most of the fat in this recipe is the heart healthy monounsaturated form, with a medium amount coming from polyunsaturated fats and just a small amount from saturated fat. The avocado and oily fish provide these heathy fats which are needed by the body and the brain.
- 1 1/2 limes
- 1 tbsp cumin seeds
- 1 clove garlic crushed
- 1 tbsp fresh parsley, chopped
- 1 tbsp chilli oil or normal olive oil
- 375 g fish
- 12 cherry tomatoes
- 1 large courgette
- 1 large pepper
- 12 small mushrooms
- 150g dried rice
- 4 cloves
- 1 tsp tumeric
- 1 tsp cumin seeds
- 1 avocado
- 2 tomatoes
- 1/2 lime
- pepper
- Make up the marinade by juicing the limes and mixing all the ingredients together.
- Cut the fish into cubes and place into the marinade whilst you prepare the other ingredients.
- Cut the vegetables into chunky pieces.
- Now thread the vegetables and fish onto skewers, pout over the marinade and put in the fridge until you are ready to cook.
- Heat a griddle pan or a grill, place the fish skewers on there to cook, turning frequently. They will take about 8 minutes.
- Meanwhile get the rice cooking. Add the cloves, cumin seeds and tumeric in as it cooks to flavour it.
- Now peel and chop the avocado into small chunks along with the tomato. Add the juice of half a lime and some pepper.
- When the rice is cooked pour the leftover marinade from the fish kebabs over and stir.
- Serve up the rice with the kebabs on top and the salsa on the side.