Fish skewers with broad-bean sauce

Fish skewers with broad-bean sauce
  • 0:45 Prep
  • 0:08 Cook
  • 4 Servings
  • Capable cooks

Featured in
Fish recipes, Low fat


  • 500g frozen broad beans
  • 1 cup thick Greek-style yoghurt
  • 1 small red chilli, seeds removed, finely chopped
  • 3cm piece of fresh ginger, peeled and chopped
  • 2 cloves garlic
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 tablespoon rice vinegar
  • 1/3 bunch fresh mint leaves, chopped
  • 1kg thick white fish fillets
  • roasted potatoes, to serve
  • lemon wedges, to serve


  • Step 1
    Soak 16 small wooden skewers in cold water for 30 minutes. Place broad beans into a heatproof bowl. Cover with boiling water and let stand for 5 minutes. Drain. Shell the beans, discarding skins.
  • Step 2
    Mix beans, yoghurt, chilli, ginger, garlic, soy, honey, vinegar, mint leaves, salt and pepper in a food processor until a smooth, thick sauce forms. Pour into a bowl, cover with plastic wrap and refrigerate.
  • Step 3
    Preheat grill on medium-high. Cut fish into long 3cm-wide strips. Thread onto skewers. Cook for 3 to 4 minutes each side. Drizzle with bean puree. Serve with roasted potatoes and a wedge of lemon.


  • 1649 kj


  • 8.4g

    Fat Total

  • 3.3g

    Saturated Fat

  • 5.9g


  • 63.2g


  • 157.9mg


  • 416mg


  • 14.9g

    Carbs (total)

All nutrition values are per serve
  • Author: Dixie Elliott
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas


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