Fish skewers with broad-bean sauce

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Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Soak 16 small wooden skewers in cold water for 30 minutes. Place broad beans into a heatproof bowl. Cover with boiling water and let stand for 5 minutes. Drain. Shell the beans, discarding skins.
  2. Mix beans, yoghurt, chilli, ginger, garlic, soy, honey, vinegar, mint leaves, salt and pepper in a food processor until a smooth, thick sauce forms. Pour into a bowl, cover with plastic wrap and refrigerate.
  3. Preheat grill on medium-high. Cut fish into long 3cm-wide strips. Thread onto skewers. Cook for 3 to 4 minutes each side. Drizzle with bean puree. Serve with roasted potatoes and a wedge of lemon.

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500g frozen broad beans
1 cup thick Greek-style yoghurt
1 small red chilli, seeds removed, finely chopped
3cm piece of fresh ginger, peeled and chopped
2 cloves garlic
1 tbsp soy sauce
2 tsp honey
1 tbsp rice vinegar
1/3 bunch fresh mint leaves, chopped
1kg thick white fish fillets
roasted potatoes, to serve
lemon wedges, to serve

Adv

Autors
Preparation time
45
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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