Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 150grams monkfish fillets, cut into cubes
- 1 pinch freshly ground black pepper
- 150grams salmon, steaks or fillets, cut into cubes
- 150grams tuna steaks, cut into cubes
- 1 lime, grated zest and juice
- 2 cloves garlic, grated or finely chopped
- 1 handful fresh coriander, finely chopped
- 1 piece fresh root ginger, 5 cm piece, finely chopped
- 1tablespoons olive oil
- 1 pinch salt
Nutrition per serving
888kJ / 212Cal
888 Kilojoules or 212 Calories
10% of daily energy intake*
Protein
25.5grams
Fat
11.4grams
Carbs
2.5grams
Sugars
0.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
If using wooden or bamboo skewers, soak in cold water for at least 30 minutes first. Put all the ingredients in a large bowl, and season with salt and black pepper. Using your hands, carefully combine everything until well mixed. Keep in the refrigerator until needed.
Step 2 of 2
Heat the barbecue or charcoal grill until hot. Thread the fish chunks onto the skewers in alternating pieces. Grill over a high heat for about 3 minutes on each side, turning only once during cooking. Serve hot.
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