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