Seafood, pineapple & coconut kebabs

10-30 minutes 400 kcal or less barbecued seafood bbq healthy recipes seafood skewers summer

N/A

Makes 8

Source

Ingredients

16 large, unpeeled raw king prawns

500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces

200ml can coconut milk

100g fresh pineapple , cut into chunks

85g desiccated coconut

drizzle of oil

lime wedges, to serve

Method

You’ll need 8 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.

Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. 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. Serve with lime wedges.