Whitsun Bank Holiday bring a very welcome long weekend and if you are lucky enough to see the sun peeping through the clouds you'll be forgiven if you
Ingredients
4 fleshy fish fillets such as cod, halibut, monkfish or salmon
2 tbsp olive oil
4 cm piece of ginger grated
1 chili, finely sliced
2 cloves of garlic, peeled and crushed
4 tbsp light soy sauce
Juice of 3 limes
1 pack of cherry tomatoes
1 courgette, thickly sliced
8 bamboo skewers, soaked in water
Serves 4
Method
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Slice each fillet of fish into 3 or 4 so you have large chunks of fish and place in a bowl.
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Add the ginger, garlic, chili, light soy sauce and lime juice to the bowl. Cover with cling film and place in the fridge for about two hours.
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When you are ready to eat, thread the fish pieces onto the skewers, alternating with the sliced courgette and tomatoes.
- Cook for 10-15 minutes under the grill or on the barbecue, turning occasionally. Serve with salad or rice.
