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Shelina Permalloo's coconut, lime and fish skewers

Shelina Permaloo visits beautiful Mauritius and cooks a fresh fish dish of snapper and mango.

An alternative fish for the UK would be cod but if it’s a special occasion halibut or monkfish would work brilliantly.

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Makes 8 skewers which serves 4 people


75g shredded coconut (desiccated is fine here) Juice of 2 limes 1tbsp paprikaPinch of salt and white pepper to taste1tbsp freshly chopped parsley2 cloves of garlic finelychopped500g kingfish cut into 2.5cmcubes200g mango cut into 2.5cm cubesSugar 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

Equipment list

BBQ1 X mixing bowl1 X Kilner jar – big sterelised jarSea Salt to fill jar

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Weekdays 9am