Chimichurri Seafood Skewers With Mango & Lime Salsa

15 Ingredients

Number of servings

Chimichurri (green and red)

1 bunch coriander, roots trimmed
1 bunch continental parsley
2 spring onions (chopped)
1tablespoons lime juice
1tablespoons red wine vinegar
285grams piquillo peppers (drained)
1/2 cup olive oil
2 cloves garlic

750grams barramundi fillets (cut into 2.5cm-thick strips)
24 raw banana prawns (tails intact)
2 mangoes (chopped)
1 red onion (thinly sliced)
1 lime (plus extra to serve)
5milliliter extra virgin olive oil spray
6 gluten free corn tortillas

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

To make the chimichurri, reserve a few herbs then process all the ingredients, except peppers, in a food processor until finely chopped. Transfer 2/3 cup to a bowl and set aside. Add peppers to food processor with remaining paste and process until combined. Transfer to a separate bowl.

Step 2 of 5

Reserve 1/4 cup green chimichurri and combine remainder with prawns in a bowl. Thread 4 prawns onto each of the 6 skewers. Reserve 1/4 cup red chimichurri and combine remainder with fish in a bowl. Thread onto 6 skewers.

Step 3 of 5

Combine mango, onion and lime juice in a bowl. Chop reserved herbs and scatter over salsa.

Step 4 of 5

Preheat a barbecue or chargrill pan over medium-high heat. Spray tortillas and skewers with oil. Cook tortillas for 2 minutes on each side or until toasted. Add prawn and fish skewers and cook for 4-5 minutes, turning halfway, or until cooked through.

Step 5 of 5

Transfer skewers to a platter. Serve with mango salsa, tortillas, reserved red and green chimichurri, and extra lime.