A zesty, easy-to-prepare and healthy fish skewer that is packed full
of flavor. The blended mixture of haddock fillets, mint, coriander,
curry paste and lime rind are formed around a lemon grass stalk
'skewer' and then grilled until cooked through. To serve, dip the
skewers with a slightly sweet chili sauce.
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Ingredients :
Serves 4
Preparation time : 10 minutes
Cooking time : 5 minutes
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500g (1lb) skinless and boneless
haddock fillets, chopped
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1 tablespoon chopped mint
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2 tablespoons chopped fresh coriander
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2 teaspoons red Thai curry paste
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2 lime leaves, finely chopped, or the
grated rind of 1 lime
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2 lemongrass stalks, quartered lengthways
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sunflower oil, for brushing
To serve :
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ready-made sweet chili sauce
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4 lime wedges
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Method :
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Put the haddock, mint, coriander, curry
paste and lime leaves or rind in a food processor or blender and
process for 30 seconds until well combined.
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Shape the mixture into 8 portions and
form each around a lemon grass stalk 'skewer'.
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Brush with a little oil and cook under a
preheated hot grill for 4-5 minutes or until cooked through. Serve with
a little sweet chili sauce and lime wedges.
Variations :
For rosemary swordfish skewers,
replace the haddock with 500g (1lb) boneless swordfish, use 8
rosemary stalks instead of the lemongrass and omit the curry paste and
coriander. Soak the rosemary stalks in water. Blend the swordfish with
the mint and the grated rind of 1 lemon. Season well and shape around
the rosemary stalks. Cook as above and serve with lemon wedges. You may
need to protect any exposed rosemary stalk with tin foil during
grilling.
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