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🍽️ Grilled Cod Skewers with Fruity Tomato-Pineapple Chutney and Rice

450 kcal · 30 min · 4 servings

Grilled Cod Skewers with Fruity Tomato-Pineapple Chutney and Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, thaw the cod overnight in the refrigerator.
  2. 2. Wash the lime thoroughly, halve it, and squeeze out the juice.
  3. 3. Peel the ginger and garlic and chop them finely.
  4. 4. Rinse the cod, pat it dry, and cut it into cubes.
  5. 5. In a bowl, mix one tablespoon of lime juice with the ginger, garlic, salt, and pepper.
  6. 6. Place the cod cubes in the marinade and let them marinate.
  7. 7. Put the rice in a pot and cover it with about 700 milliliters of salted water.
  8. 8. Bring the water to a boil.
  9. 9. Reduce the heat to medium, cover the pot, and cook the rice for about 10 minutes.
  10. 10. Wash the tomatoes and cut them into cubes.
  11. 11. Peel the pineapple, remove the cores from the quarters, and dice the flesh.
  12. 12. Halve the shallot, peel it, and dice it finely.
  13. 13. Wash the mint, shake it dry, and pick the leaves off the stems.
  14. 14. Chop the mint leaves finely.
  15. 15. Heat one tablespoon of oil in a pot over high heat.
  16. 16. Sauté the shallot for about one minute.
  17. 17. Add the pineapple and the tomatoes.
  18. 18. Sweeten the mixture with honey.
  19. 19. Stir-fry everything for about five minutes.
  20. 20. Season the salsa with lime juice.
  21. 21. Stir in the chopped mint.
  22. 22. Let the salsa cool down.
  23. 23. Take the cod cubes out of the marinade.
  24. 24. Thread the fish cubes onto wooden skewers.
  25. 25. Heat one tablespoon of oil in a frying pan over high heat.
  26. 26. Fry the fish skewers for about four minutes.
  27. 27. Deglaze the pan with the remaining marinade.
  28. 28. Remove the pan from the heat.
  29. 29. Let the skewers rest for about two minutes.
  30. 30. Serve the fish skewers on plates together with the salsa and the rice.

Nutrition per serving