Pesto fish skewers with bean & tomato salad

Heres a fish feast from the grill, with spinach pesto and a filling bean salad.

Recipe «Pesto fish skewers with bean & tomato salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 800g ling fillets, cut into 3cm pieces, 2 x 150g tubs Wattle Valley Spinach & Parmesan Dip, 60ml olive oil, 420g can butter beans, rinsed, drained, 250g punnet cherry tomatoes, halved , 1 lemon, zested, juiced .

Ingredients:

• 800g ling fillets, cut into 3cm pieces 
• 2 x 150g tubs Wattle Valley Spinach & Parmesan Dip 
• 60ml olive oil 
• 420g can butter beans, rinsed, drained 
• 250g punnet cherry tomatoes, halved 
• 1 lemon, zested, juiced 

Instructions

1. Combine the fish, half the dip and 1 tablespoon of oil in a large bowl. Season with pepper. Toss to coat. Thread onto soaked bamboo skewers.
2. Preheat a barbecue grill or chargrill on high. Cook the skewers for 2-3 minutes each side or until light golden and cooked through.
3. Meanwhile, combine the butter beans, tomato, lemon rind, lemon juice and 1 tablespoon of remaining oil in a bowl. Season with salt and pepper. Combine the remaining dip and oil in a small jug.
4. Divide the salad and skewers among serving plates. Drizzle over the dip mixture.