A lower calorie, gluten free yet absolutely delicious ice-cream for all those hot summer days brought to you by chef Elena Silcock.
Delicious on or off the BBQ, these fish skewers pair perfectly with a sweet cherry salsa.
Combine the spices with the olive oil, honey and juice of one of the limes. Season with salt and pepper. Toss the fish chunks and prawns in the marinade, then thread onto skewers and set aside in the fridge until you’re ready to cook. Heat the grill to its highest setting, or light the bbq.
Roughly chop the cherries, then add to a bowl with the rest of the salsa ingredients, taste and season, it might need a little more lime juice!
Either on a bbq, or under a hot grill, heat the tacos for 2 mins on either side, then wrap in a tea towel until ready to serve, this steams them and keeps them soft enough to wrap around the filling.
Add the fish skewers to the BBQ or slide under the grill. Grill for around 3-4 mins, until the fish is flaking apart and the prawns are pink. Cut the remaining lime into wedges and serve alongside the skewers, salsa and tacos for people to assemble at the table.
For the Skewers:
½ tsp each ground coriander, ground cumin and mild chilli powder
3 tbsp olive oil
2 tsp Honey
500g chunky fish, I used salmon and monkfish, cut into 3cm chunks
180g raw king prawns
8 tacos, to serve
For the salsa:
100g cherries, halved and pitted
1 small red onion, peeled and finely chopped
1 green chilli, finely chopped
Small bunch Coriander, roughly chopped
½ tsp each ground cumin and coriander
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