🍽️ Zucchini and Cod Skewers with Mango Chutney

Name: Zucchini and Cod Skewers with Mango Chutney
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g cod fillet; 600 g small zucchini; 3 tbsp sunflower oil; salt; pepper; 8 wooden skewers; 1 mango peeled and diced (250 g flesh); 75 ml water; 125 g sugar; 4 tbsp vinegar; 1 tsp salt; 1 pinch anise (ground); pepper; 1 pinch cinnamon; 1 pinch cayenne pepper; 1 cm ginger (grated)

422 kcal · 30 min · 4 servings

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Ingredients

700 g cod fillet
600 g small zucchini
3 tbsp sunflower oil
salt
pepper
8 wooden skewers
1 mango peeled and diced (250 g flesh)
75 ml water
125 g sugar
4 tbsp vinegar
1 tsp salt
1 pinch anise (ground)
pepper
1 pinch cinnamon
1 pinch cayenne pepper
1 cm ginger (grated)

Instructions

1. Put all the ingredients for the chutney into a pot.
2. Let the mixture simmer over medium heat for about 20 to 30 minutes until the mango pieces are soft and falling apart.
3. Puree the mixture finely with a hand blender and then season to taste.
4. Fill the warm chutney into clean, sterilized jam jars.
5. Seal the jars tightly so that the chutney keeps in the refrigerator for about four weeks.
6. Rinse the cod under running water and pat it dry with kitchen paper.
7. Cut the fish into cubes of about 3 to 4 centimeters.
8. Wash the zucchini and cut it into slices or pieces about 2 centimeters thick.
9. Thread the fish cubes and zucchini pieces alternately onto the skewers.
10. Heat some oil in a large non-stick frying pan.
11. Fry the skewers over medium heat for about 6 to 8 minutes, turning them so they are browned on all sides.
12. Brush the skewers several times with the prepared mango chutney while frying.
13. Season the finished skewers with salt and pepper.
14. Serve the skewers with the remaining mango chutney as a dip.

Nutrition per serving

kcal: 422
Protein: 35 g · Fett/Fat: 10 g · Carbs: 47 g