Seafood, pineapple & coconut kebabs
2019-01-08
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection.
Ingredients
- 8 Large, Unpeeled, Raw King Prawns
- 250g Mixture Of Boneless Salmon And White Fish Fillets
- 100ml Coconut Milk
- 50g Fresh Chucks Of Pineapple
- 42g Desiccated Coconut
- Drizzle Of Oil
Method
Step 1
You’ll need 4 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
Step 2
Cut and skin the salmon and fish fillets into chunky pieces.
Step 3
Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks.
Step 4
Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick.
Step 5
Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through.
Credit to; https://www.bbcgoodfood.com/recipes/seafood-pineapple-coconut-kebabs
Average Member Rating
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