🍽️ Grilled Fish and Vegetable Skewers with Curry Sauce

Name: Grilled Fish and Vegetable Skewers with Curry Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bell pepper; 3 spring onions; 12 cherry tomatoes; 350 g fish fillet; 2 tbsp lemon juice; 2 tbsp germ oil; 2 tsp sweet paprika powder; salt; pepper (from the mill); 1 mango; 2 tbsp butter; 100 ml vegetable broth; 50 ml white wine; 3 tbsp whipping cream; 1 tsp curry powder; 1 pinch cayenne pepper; 6 wooden skewers

603 kcal · 30 min · 4 servings

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Ingredients

1 bell pepper
3 spring onions
12 cherry tomatoes
350 g fish fillet
2 tbsp lemon juice
2 tbsp germ oil
2 tsp sweet paprika powder
salt
pepper (from the mill)
1 mango
2 tbsp butter
100 ml vegetable broth
50 ml white wine
3 tbsp whipping cream
1 tsp curry powder
1 pinch cayenne pepper
6 wooden skewers

Instructions

1. Wash the bell peppers thoroughly.
2. Remove the stems and halve the bell peppers.
3. Remove the inside including the white membranes and seeds.
4. Cut the pepper flesh into approx. 3 cm cubes.
5. Wash the spring onions and pat them dry.
6. Cut two spring onions into approx. 2 cm long pieces.
7. Cut the green part of the third spring onion into fine rings.
8. Finely chop the white part of the third spring onion.
9. Wash the tomatoes.
10. Rinse the fish under running water.
11. Pat the fish dry with a kitchen towel.
12. Cut the fish into bite-sized cubes.
13. Thread the fish and vegetables alternately onto the wooden skewers.
14. Drizzle the skewers with lemon juice.
15. Brush the skewers all around with oil.
16. Season the skewers with paprika powder, pepper, and salt.
17. Heat a non-stick pan.
18. Fry the skewers for approx. 10 minutes on all sides.
19. Peel the mango.
20. Cut the flesh away from the pit.
21. Dice the mango flesh finely.
22. Heat the butter in a pan.
23. Add the mango cubes and the chopped white part of the spring onion to the pan.
24. Sauté the ingredients briefly.
25. Pour in the broth and the wine.
26. Let the liquid reduce slightly.
27. Add the cream.
28. Blend the sauce until smooth.
29. Season the sauce with salt, curry, and cayenne pepper.
30. Garnish the sauce with the spring onion rings.
31. Serve the skewers together with the mango salsa.

Nutrition per serving

kcal: 603
Protein: 38 g · Fett/Fat: 33 g · Carbs: 33 g