INGREDIENTS
5OOg fresh cod, cubed
1 courgette, cut into ribbons with a potato peeler
1 red pepper, cored, de-seeded and cubed
1 mango, peeled and cubed
Piece fresh coconut, optional
MARINADE:
90ml (6tbsp) Coconut milk
15ml (Itbsp) fresh coriander, finely chopped
1 small red chilli, finely chopped
Juice of half a lime
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METHOD
1. Mix
the marinade ingredients together, add the cod and coat. Leave for
20 minutes.
2. Thread the cod, courgette ribbons, red pepper and mango onto
wooden kebab sticks.
3. Place each kebab stick onto lightly greased foil with a spoonful
of the marinade, wrap loosely and barbecue for 10-15 minutes until
the cod is cooked.
4. Serve with toasted coconut shavings and a crispy green salad.
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