Fish kebabs with pumpkin and zucchini chutney
Ingredients
- 250 g (8 oz) firm-fleshed pumpkin, finely chopped
- 100 ml (3¼ fl oz) white wine vinegar
- 200 g (6½ oz) soft brown sugar
- 1 large onion, chopped
- 250 g (8 oz) zucchini (courgette), diced into 1 cm (½ inch) cubes
- 500 g (16 oz) swordfish or monkfish, skinned
- 500 g (16 oz) salmon fillets, skinned
- juice of ½ lemon
- 1 tablespoon tomato paste
- 2 tablespoons chilli oil (see Chef’s tip)
- juice of ½ lime
- 500 g (16 oz) swordfish or monkfish, skinned
Instructions
Fish kebabs with pumpkin and zucchini chutney serves 4 original recipe by app.ckbk.com.
Organization Tags
Tags easily organize your Recipe Library
Comments