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Fish Satay Serves 4

  • Ingredients:

  • 4 170g (6oz) lemon sole fillets, defrosted, skinned
  • Dressing:
  • 1 clove garlic, crushed
  • 6 15ml spoon (6 tbsp) crunchy peanut butter
  • 3 15ml spoon (3 tbsp) lime or lemon juice
  • 6 15ml spoon (6 tbsp) fish or vegetable stock, cooled
  • 0.5 5ml spoon (half a teasp) ground ginger
  • 0.5 5ml spoon (half a teasp) ground coriander (optional)

Method

  1. Preheat the grill
  2. Lay the fish fillets on a board skinned side uppermost. Roll up from head to tail. Cut the rolls into four and thread the fish onto four short wooden or metal skewers.
  3. Mix together the dressing ingredients and use to coat the kebabs.
  4. Cook under a medium grill for approximately 8-10 minutes, basting with any remaining dressing and turning the skewers occasionally.
  5. Serve with a rice salad.

NUTRITIONAL VALUES PER PORTION (APPROX) 173 Kilocalories;
13g Protein; 13g Fat; 2g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry

 

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