Fish kebabs with salsa dressing

Name: Fish kebabs with salsa dressing | Asda Good Living
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 tbsp olive oil, plus extra for brushing; 1 tbsp cider vinegar; 1 tsp clear honey; 1 level tsp Dijon mustard; 1 tomato; 2 spring onions, trimmed and sliced; 8 kalamata olives, sliced; 1 tbsp chopped parsley; 250g pack cod loin (or monkfish), cut into bitesize chunks; 220g pack salmon fillets, skinned and cut into bitesize chunks; 190g pack raw king prawns

You can easily make the dressing a day ahead. Keep it in the fridge until you're ready to serve

By Asda Good Living,30th April 2016

(3 votes)

Cook: 25 Mins

Serves: 6

Price: £2.15 per serving

Nutritional Information

Each 154g serving contains

Energy
975kj
233kcal

12%

Fat
14.9g

Med
21%

Saturates
2.3g

Med
12%

Sugars
10.1g

Med
11%

Salt
0.70g

Med
12%

of your reference intake.
Typical energy values per 100g:
633kj/151kcal

Ingredients

4 tbsp olive oil, plus extra for brushing

1 tbsp cider vinegar

1 tsp clear honey

1 level tsp Dijon mustard

1 tomato

2 spring onions, trimmed and sliced

8 kalamata olives, sliced

1 tbsp chopped parsley

250g pack cod loin (or monkfish), cut into bitesize chunks

220g pack salmon fillets, skinned and cut into bitesize chunks

190g pack raw king prawns

Method

Whisk the oil, cider vinegar, honey and mustard to make a dressing. Season.

Quarter the tomato and discard the seeds and juices.

Dice the flesh and stir into the dressing with the spring onion, olives and parsley. Set aside.

Thread the fish onto skewers and brush with oil.

Barbecue for 5 minutes, turning occasionally until the cod and salmon flake easily and the prawns turn pink.

Drizzle the dressing over the fish kebabs, to serve.