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Fish skewers with spicy lime butter by Sarah

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Ingredients for 4 servings:

  • 8 cherry tomatoes, approx. 90 g
  • 8 small mushrooms, approx. 100 g
  • 2 spring onions
  • Sea salt
  • 450 g pollock fillet(s)
  • 200 g prawns, sweet & fiery
  • 1 small chili pepper(s), red
  • 1 lime(s), zest and juice
  • 125 g butter, soft

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Soak 8 long wooden skewers in cold water for 30 minutes. Meanwhile, wash the tomatoes and clean the mushrooms. Clean the spring onions and cut them into approximately 4 cm long pieces. Rinse the fish, pat dry, and cut into bite-sized pieces. Thread everything onto the skewers, alternating with the shrimp. Clean, deseed, and finely chop the chili. Mix with the lime zest and juice, and softened butter, and season with salt. Grill the fish skewers on an aluminum grill pan for 8-10 minutes on all sides, brushing them several times with a little of the seasoned butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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