Ginger and lime marinated fish with coriander butter

Ginger and lime marinated fish with coriander butter

(1) Rate it

  • 0:15 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Fish recipes


  • 60g (3 tablespoons) butter, at room temperature
  • 1 tablespoon finely chopped fresh coriander
  • 1 lime, rind finely grated
  • 1/2 teaspoon grated fresh ginger
  • Ground black pepper, to taste
  • 600g skinless firm white fish fillets (like ling, blue eye/ trevalla or gem fish), cut into 2cm-thick strips
  • Boiled waxy potatoes (like desiree or pink eye), sliced
  • Rocket leaves, to serve

ginger & lime marinade

  • 2 limes, juiced
  • 1 teaspoon sesame oil
  • 3 teaspoons grated fresh ginger


  • Step 1
    Combine the butter, coriander, lime rind, ginger and pepper in a bowl. Use a fork to mix until well combined. Place the butter mixture onto a sheet of non- stick baking paper and roll up to form a sausage shape. Place in fridge for at least 30 minutes or until firm enough to slice.
  • Step 2
    Meanwhile, to make marinade, combine lime juice, sesame oil and ginger in a medium glass or ceramic bowl. Add the fish strips and mix to coat. Cover and place in fridge for 15 minutes to marinate.
  • Step 3
    Preheat barbecue grill or chargrill on medium-high. Thread the fish strips onto 16 skewers.
  • Step 4
    Cook the fish skewers on preheated grill, turning occasionally, for 1-2 minutes each side or until just cooked through. Serve the skewers immediately, topped with a slice of the coriander butter and accompanied by the potatoes and rocket.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1026 kj


  • 16g

    Fat Total

  • 9g

    Saturated Fat

  • 2g


  • 24g


  • 115mg


  • 198.03mg


  • 1g

    Carbs (sugar)

  • 1g

    Carbs (total)

All nutrition values are per serve
  • Author: Michele Curtis
  • Publication: Australian Good Taste



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