Seafood Skewers with Lime and Coriander
Charred seafood skewers loaded with juicy local prawns and firm white fish, brightened with fresh lime juice, garlic, and chopped coriander.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Barbecue grill or grill pan
- •Bamboo skewers
- •Mixing bowl
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 280 kcal
Instructions
- 1
Soak bamboo skewers in cold water for at least twenty minutes.
- 2
Whisk the lime zest, lime juice, coriander, garlic, ginger, chilli, olive oil, salt, and pepper in a large bowl.
- 3
Add the prawn cutlets, fish cubes, and capsicum pieces into the marinade.
- 4
Toss gently until everything is evenly coated, then rest for ten minutes.
- 5
Thread alternating pieces of fish, capsicum, and prawns snugly onto the soaked skewers.
- 6
Preheat the barbecue hotplate or grill pan to medium-high heat and brush lightly with oil.
- 7
Place skewers on the grill and cook for three minutes without moving them.
- 8
Turn skewers carefully using tongs and cook for another two to three minutes until the prawns turn pink and fish flakes easily.
- 9
Transfer the skewers to a warm serving platter and rest for two minutes.
- 10
Serve immediately with fresh lime wedges on the side.
Chef's tips
Do not marinate the seafood for longer than fifteen minutes, as the acid in the lime juice will begin to cure the delicate fish flesh. Ensure the fish cubes are cut roughly the same size as the prawns so everything cooks evenly.
Ingredient substitutions
- barramundi fillets → any firm white fish fillets such as snapper, ling, or flathead
- long red chilli → a pinch of dried red chilli flakes
Storage
Store leftover cooked seafood in an airtight container in the fridge for up to one day.
Reheating
Gently warm in a covered non-stick frypan over low heat with a splash of water until just heated through.
Common mistakes to avoid
- •Marinating the seafood too long, which turns the flesh mushy.
- •Overcooking the skewers, causing the prawns to become rubbery and the fish dry.
Serving suggestions
Cooked Seafood Skewers with Lime and Coriander?
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