Seafood Skewers with Tropical Marinade
Succulent prawns and tender fish threaded with sweet pineapple and capsicum, grilled with a tangy tropical lime and ginger glaze.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •bamboo skewers
- •barbecue hotplate or grill pan
- •mixing bowl
- •basting brush
- •tongs
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12 g
- carbs
- 16 g
- fibre
- 2 g
- protein
- 34 g
- calories
- 310 kcal
Instructions
- 1
Soak eight bamboo skewers in cold water for at least thirty minutes to prevent charring.
- 2
Whisk the pineapple juice, lime juice, olive oil, ginger, garlic, honey, coriander, salt, and pepper in a bowl.
- 3
Pour half of the marinade into a small jug and reserve it for basting later.
- 4
Place the prawns and fish cubes into a shallow dish with the remaining marinade for ten minutes.
- 5
Thread the prawns, fish cubes, pineapple chunks, and capsicum squares alternately onto the soaked skewers.
- 6
Preheat a barbecue hotplate or cast-iron grill pan over medium-high heat and brush lightly with olive oil.
- 7
Place the skewers on the hotplate and cook for three to four minutes until grill marks form.
- 8
Turn the skewers carefully with tongs and brush generously with the reserved marinade.
- 9
Cook for another two to three minutes until the prawns turn pink and fish is opaque and cooked through.
- 10
Transfer the cooked skewers to a warm serving platter and rest for two minutes before serving.
Chef's tips
Do not marinate the seafood for longer than fifteen minutes, as the acid in the citrus juice will cure the fish. Cut the fish cubes slightly larger than the prawns so everything cooks at the same rate. Keep a clean brush for the reserved glaze to avoid raw seafood contamination.
Ingredient substitutions
- firm white fish fillets → salmon fillets cut into thick cubes or extra prawns
- pineapple juice → orange juice mixed with a teaspoon of lemon juice
- fresh coriander → fresh flat-leaf parsley
Storage
Store leftover skewers in an airtight container in the fridge for up to one day.
Reheating
Reheat gently in a warm frypan over low heat for two minutes, or enjoy cold in a salad.
Common mistakes to avoid
- •Marinating seafood too early, which makes the fish flesh mushy
- •Overcooking the skewers, leading to dry fish and rubbery prawns
- •Using unsoaked wooden skewers, which burn and splinter on the barbecue
Serving suggestions
Cooked Seafood Skewers with Tropical Marinade?
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