Fish kebabs with salsa dressing

Fish kebabs with salsa dressing

You can easily make the dressing a day ahead. Keep it in the fridge until you're ready to serve.

By , 29 April 2016
Fish kebabs with salsa dressing
  • Ready in: 25 mins
  • Serves: 6
  • Price: £2.15 per serving
Nutritional Info
Each 154g serving contains
  • Energy 976KJ 233KCAL
  • Fat med
  • Saturates low
  • Sugars med
  • Salt med
of your reference intake.
Typical energy values per 100g: 634kJ/151kcal.
  • 4 tbsp olive oil, plus extra for brushing
  • 1 tbsp cider vinegar
  • 1 tsp clear honey
  • 1 level tsp Dijon mustard
  • 1 tomato
  • 2 spring onions, trimmed and sliced
  • 8 kalamata olives, sliced
  • 1 tbsp chopped parsley
  • 250g pack cod loin (or monkfish), cut into bitesize chunks
  • 220g pack salmon fillets, skinned and cut into bitesize chunks
  • 190g pack raw king prawns
  • Whisk the oil, cider vinegar, honey and mustard to make a dressing. Season.

  • Quarter the tomato and discard the seeds and juices. Dice the flesh and stir into the dressing with the spring onion, olives and parsley. Set aside.

  • Thread the fish onto skewers and brush with oil.

  • Barbecue for 5 minutes, turning occasionally until the cod and salmon flake easily and the prawns turn pink.

  • Drizzle the dressing over the fish kebabs, to serve.