Fish-Mango Skewers
Fish and vegetable skewers bring high-quality protein, iodine, and vitamin D to the table in a low-calorie way.
Ingredients
- 250 g ripe mango (1 small mango)
- 1 Lime
- 150 g zucchini (1 small zucchini)
- 4 Cherry Tomatoes
- 200 g cod fillet
- Salt
- 0.5 tsp yogurt butter
- Pepper
- 1 tsp Pink peppercorns
- 100 g yogurt (0.1% fat)
Instructions
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1.
Peel the mango. Cut the flesh into thick strips from the stone and dice.
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2.
Halve the lime and squeeze out the juice.
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3.
Wash, trim, and cube the zucchini; wash the tomatoes.
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4.
Rinse the cod fillet, pat dry with paper towels, and cut into equal cubes. Season with salt.
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5.
Melt butter in a small pan. Stir in 2 tbsp lime juice and a pinch of pepper, then remove from heat.
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6.
Thread fish cubes, mango, tomatoes, and zucchini onto wooden skewers and brush all around with the lime butter.
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7.
Cook the skewers in a grill pan over medium heat or on a hot grill for 8–10 minutes, turning once.
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8.
Meanwhile, lightly crush pink peppercorns with the back of a knife and mix them into a small bowl with yogurt. Season with salt and remaining lime juice; serve alongside the fish‑vegetable skewers.
