Orange and ginger fish skewers

0
11
Orange and ginger fish skewers
  • 1:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Advanced

Featured in
Nutrition information, Main recipes

Ingredients

  • 650g swordfish steaks, skin removed, cut into 3cm cubes
  • 5 oranges, rind finely grated, juiced
  • 2cm piece ginger, peeled, finely grated
  • 2 tablespoons brown sugar
  • 1 cup couscous
  • 1/2 cup raisins
  • 1 cup boiling water
  • 1/4 cup slivered almonds, toasted
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • olive oil cooking spray
  • lemon wedges, to serve

Equipment

  • You'll need 12 pre-soaked bamboo skewers

Method

  • Step 1
    Thread fish pieces onto skewers. Place in a shallow ceramic dish.
  • Step 2
    Combine 1 tablespoon orange rind, 1 1/2 cups orange juice, ginger and sugar in a jug. Pour over fish. Turn to coat. Cover and refrigerate for 30 minutes, if time permits.
  • Step 3
    Meanwhile, place couscous and raisins in a heatproof bowl. Pour over boiling water. Cover and stand for 5 minutes. Add remaining 1 tablespoon orange rind and1 1/2 cup orange juice. Stir gently with a fork. Cover and stand for 1 minute. Add almonds and parsley. Stir with a fork to separate grains.
  • Step 4
    Preheat a barbecue plate on high heat. Spray skewers lightly with oil. Cook skewers, turning often, for 4 to 5 minutes or until fish is just cooked through. Transfer to a plate. Cover and stand for 5 minutes.
  • Step 5
    Spoon couscous onto plates. Top with fish skewers and serve with lemon.

Nutrition

  • 2253 kj

    Energy

  • 11.7g

    Fat Total

  • 2.2g

    Saturated Fat

  • 2.8g

    Fibre

  • 40.5g

    Protein

  • 63mg

    Cholesterol

  • 175mg

    Sodium

  • 64.3g

    Carbs (total)

All nutrition values are per serve
  • Author: Claire Brookman
  • Image credit: Louise Lister
  • Publication: Super Food Ideas

Source: taste.com.au

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