Fish and vegetable skewers with coconut rice

Its beam come true - a healthy and economical fish dish that will surf you well.

Thread fish, zucchini and capsicum alternately onto skewers. Place in a dish. Drizzle with marinade. Turn to coat.
Preheat a barbecue plate or chargrill on medium-high heat. Cook skewers, turning, for 8 minutes or until vegetables are lightly charred and fish cooked through. Serve with coconut rice.

Source

500g ling fish fillets, cut into 3cm cubes

2 medium zucchini, halved lengthways, cut into 2cm pieces

1 large red capsicum, cut into 3cm pieces

1/4 cup teriyaki marinade

Coconut rice, to serve

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