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Fish kebabs with avocado salsa and aioli
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Prep Time:
75 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Grill zesty fish skewers for a winning game day spread!
Ingredients:
  • 600g firm white fish fillets (such as swordfish)
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1.25 gm ground cumin
  • 1.25 gm paprika
  • 22.20 gm tomato paste
  • 60ml olive oil
  • 2 limes
  • 2 avocados
  • 1 small red onion
  • 2 tomatoes
  • 40.00 ml chopped fresh coriander
  • Lebanese bread, to serve
  • Aioli*, to serve
Instructions:
  • Submerge 12 wooden skewers in cold water and let sit for 30 minutes.
  • Cube the fish into bite-sized pieces.
  • Mix ground coriander, turmeric, cumin, paprika, tomato paste, 2 tablespoons of olive oil, and lime juice in a bowl. Add the fish, coat well, cover, and marinate in the fridge for 30 minutes.
  • Peel the avocados and dice them into small pieces. Combine in a bowl with 1 tablespoon of lime juice. Finely chop the onion and tomato, then add to the bowl with the avocado. Mix in the fresh coriander, remaining olive oil, lime juice, and season with salt and pepper to taste.
  • Heat up the grill on high.
  • Skewer the marinated fish pieces and grill for 5 minutes per side, or until fully cooked.
  • Arrange the kebabs on heated Lebanese bread, generously spoon over the avocado salsa, and finish with a dollop of creamy aioli.

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