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🍽️ Fish and Vegetable Skewers

100 kcal · 30 min · 4 servings

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

1. 1. Peel the mango.
2. 2. Cut the flesh into thick slices away from the pit.
3. 3. Dice the mango pieces.
4. 4. Halve the lime.
5. 5. Squeeze the lime juice.
6. 6. Wash the zucchini.
7. 7. Remove the tough ends of the zucchini.
8. 8. Dice the zucchini.
9. 9. Wash the tomatoes.
10. 10. Rinse the cod fillet.
11. 11. Pat the fish dry with kitchen paper.
12. 12. Cut the fish into evenly sized cubes.
13. 13. Salt the fish cubes.
14. 14. Melt the butter in a small pan.
15. 15. Stir two tablespoons of lime juice into the butter.
16. 16. Season the butter mixture with some pepper.
17. 17. Remove the pan from the heat.
18. 18. Thread the fish cubes onto the wooden skewers.
19. 19. Thread the mango onto the skewers.
20. 20. Thread the tomatoes onto the skewers.
21. 21. Thread the zucchini onto the skewers.
22. 22. Brush the skewers all around with the lime butter.
23. 23. Preheat a grill pan over medium heat.
24. 24. Cook the skewers in the grill pan for 8 to 10 minutes.
25. 25. Turn the skewers once during cooking.
26. 26. Crush the peppercorns slightly with the back of a knife.
27. 27. Mix the crushed peppercorns with the yogurt in a small bowl.
28. 28. Season the yogurt sauce with salt.
29. 29. Add the remaining lime juice to the yogurt sauce.
30. 30. Serve the sauce with the fish and vegetable skewers.

Nutrition per serving

• kcal: 100
• Protein: 12 g · Fett/Fat: 2 g · Carbs: 8 g