Lime Fish Skewers

Ingrédients

• 1 oz vegetable fat spread
• 1/2 tsp chili sauce
• 2 limes, finely grated rind and juice
• 1 gousse garlic, crushed
• 4 tranches root ginger, grated
• 1 oz mango chutney
• 4 cuillères à soupe, tranchés shallots
• 1 moyenne red pepper, cut into pieces
• 16 oz monkfish
• 2 cuillères à soupe soy sauce

Directives

1. Gently melt the spread in a small saucepan, add the shallots, root ginger and garlic and cook for about 5 minutes, stirring occasionally, until soft but not browned. Remove from the heat.
2. Add the soy sauce, mango chutney, lime rind and juice and chilli sauce. Stir until well mixed.
3. Thread the fish and pepper onto small skewers and brush with the sauce.
4. Cook under a pre-heated grill, brushing with the remaining sauce and turning frequently, until golden brown and cooked through.
5. Serve with brown rice and salad.
6. Note: if using wooden skewers, soak them in cold water for 20 minutes before using to prevent them burning while they are under the grill.