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Pesto fish skewers with bean & tomato salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Grilled fish with spinach pesto and flavorful bean salad.
Ingredients:
  • 800g ling fish fillets, cut into 3cm pieces
  • 2 x 150g tubs Spinach & Parmesan Dip
  • 60ml (1/4 cup) olive oil
  • 420g can butter beans, rinsed, drained
  • 250g punnet cherry tomatoes, halved
  • 1 lemon, zested, juiced
Instructions:
  • In a large bowl, mix together the fish, half of the dip, 1 tablespoon of oil, and some pepper. Coat the mixture well. Skewer onto soaked bamboo sticks.
  • Preheat a barbecue grill or chargrill until hot. Grill the skewers for 2-3 minutes per side until they are golden and fully cooked.
  • In a bowl, mix together butter beans, tomato, lemon rind, lemon juice, and 1 tablespoon of oil. Season with salt and pepper. In a small jug, mix the remaining dip and oil.
  • Arrange the salad and skewers on individual plates and generously drizzle the dip mixture over the top.

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