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Fish Recipes and Meal Ideas
Scottish Fish Food Drink and Picnic Ideas
Fish Kebabs with Lime and Coconut marinade
This is a fish recipe which combines the subtle flavours of firm white fish with the sweet and sour of lime and coconut marinade.
- 450 g (l lb) Hoki or other firm white fish e.g. Cod, cut into chunks
- 3 courgettes, cut into large chunks
- 8 cherry tomatoes
- 16 button mushrooms
- 8 king prawns, to garnish
- 15 g (1/2oz) margarine (or butter according to taste)
- 1/2 small onion, peeled and grated
- 2.5 cm (1 inch) root ginger, grated
- 1 clove garlic, crushed
- 50 g (2 oz) creamed coconut,
- grated 2 limes, rind and juice
- 175 ml (6 fl oz) water
- 1 x 2.5 ml spoon (1/2 tsp) chilli sauce
Try to get "dressed" fish (i.e. without bones). Heat margarine (or butter) and saute onion, root ginger and garlic until soft. Add remaining ingredients and heat gently for 10 minutes, stirring continuously until coconut has dissolved. Allow to cool.Place the fish in the cooled liquid for approx 20 minutes. Then thread the kebab ingredients onto greased skewers and cook under preheated grill. Baste with marinade and turn frequently
- Servings 8
- Preparation Time 25 mins
- Cooking Time 25 mins
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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