SEAFOOD, PINEAPPLE & COCONUT KEBABS

Seafood, pineapple & coconut kebabs image

Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection

Provided by Cassie Best

Time 20m

Yield Makes 8

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 217 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium