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Coconut & Lime Fish Skewers

‚ÄčA deliciously light & simple supper with a hint of spice and citrus. Perfect for a mid week supper of BBQ dish


75g shredded coconut (desiccated is fine here)
Juice of 2 limes
1 tbsp paprika
Pinch of salt and white pepper to taste
1 tbsp freshly chopped parsley
2 cloves of garlic, finely chopped
500g kingfish cut into 2.5cm cubes
200g mango cut into 2.5cm cubes
Sugar cane skewers


  • In a mixing bowl, soak your wooden skewers for 20 minutes before you use them

  • Pre heat oven to 180

  • In a mixing bowl add all the ingredients together and thoroughly mix ensuring every piece of monkfish and mango is completely covered in the other ingredients

  • Skewer a piece of fish, then mango and alternate until you have made 8 skewers

  • Place in the oven and cook for 20 minutes. Allow the skewers to rest for 5 minutes before serving

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