Ingredients

The following ingredients have 4 Servings
  • 1 small ripe Mango (about 250 grams)
  • 1 Lime
  • 1 small zucchini (150 grams)
  • 4 Cherry tomatoes
  • 7 ozs Cod
  • salt
  • 0.5 tsp Cultured butter
  • peppers
  • 1 tsp pink peppercorns
  • 4 ozs Yogurt (low-fat)

Instruction

  • Peel mango. Cut flesh into thick strips off the pit and cut into cubes.
  • Cut lime in half and squeeze out the juice.
  • Rinse, trim and chop the zucchini. Rinse tomatoes.
  • Rinse cod fillets, pat dry with paper towels and cut into equal-sized cubes. Season with salt.
  • Melt the butter in a small pan. Stir in 2 tablespoons lime juice and pepper to taste and remove from heat.
  • Thread fish cubes, mango, tomatoes and zucchini on wooden skewers and brush with the lime butter.
  • Place skewers under a preheated oven broiler or cook in a grill pan for 7-8 minutes. Turn once halfway through cooking.
  • Meanwhile, lightly crush the peppercorns with a knife back and mix in a small bowl with the yogurt. Season with salt and remaining lime juice to taste and serve with the fish and vegetable skewers.