Grilled Swordfish Kebabs

A tantalising fish dish bursting with flavour - this uses Swordfish and a marinade made with our ever-popular Tikka Masala paste, yogurt and lime. It has all the hallmarks of a dish you might have on a summer beach holiday as it is light, fresh but fantastically flavoursome. Combined with the fruity salsa it really goes down a treat on those balmy summer evenings and tastes even better al-fresco.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 8 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Barbeque Fish Kebabs

Tangy Tamarind Spiced Fish (Meen Kolumbu)

This recipe features

Ingredients

For the Skewers:

2 tbsp Patak's Tikka Masala Paste
450g skinless swordfish fillets (chicken can be used as an alternative)
150g 0% fat natural yogurt (try quark as an alternative)
juice and rind of 1 lime
4 limes cut into wedges
2 red onions, peeled and cut into wedges
few sprays of oil
4 skewers (if using wooden skewers soak in water for at least 10 minutes beforehand)

For the Salsa:

1 orange, peeled and segmented
1 small mango, peeled and diced
small piece of fresh ginger, peeled and cut into thin strips
handful of blueberries
few coriander sprigs
250g basmati rice to serve

Methods

Cut the swordfish into cubes.
Mix together the yogurt, lime juice and rind andPatak's Tikka Masala Paste.
Thread the swordfish onto 4 wooden skewers with wedges of lime and red onion.
Barbecue or grill for 5 - 8 minutes.
Mix together the salsa ingredients.
Serve the kebabs with rice and the salsa.

Recipe Search

Grilled Swordfish Kebabs

Spiciness

If you like this recipe try these

Barbeque Fish Kebabs

Tangy Tamarind Spiced Fish (Meen Kolumbu)

This recipe features

Ingredients

Methods

Complement this dish with these products:

Pappadums - Spicy & Ready to Eat

Mango Chutney

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