Orange and ginger fish skewers

Orange and ginger fish skewers

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Orange and ginger fish skewers

The ingredient of Orange and ginger fish skewers

  1. 650g swordfish steaks, skin eliminated, cut into 3cm cubes
  2. 5 oranges, rind finely grated, juiced
  3. 2cm piece ginger, peeled, finely grated
  4. 2 tablespoons brown sugar
  5. 1 cup couscous
  6. half cup raisins
  7. 1 cup boiling water
  8. 1/4 cup slivered almonds, toasted
  9. 1/2 cup flat-leaf parsley leaves, kind of chopped
  10. olive oil cooking spray
  11. lemon wedges, to serve

The instruction how to make Orange and ginger fish skewers

  1. Thread fish pieces onto skewers. Place in a shallow ceramic dish.
  2. Combine 1 tablespoon orange rind, 1 1/2 cups orange juice, ginger and sugar in a jug. Pour over fish. Turn to coat. Cover and refrigerate for half-hour, if time lets in.
  3. Meanwhile, location couscous and raisins in a heatproof bowl. Pour over boiling water. Cover and stand for five mins. Add ultimate 1 tablespoon orange rind and1 half of cup orange juice. Stir lightly with a fork. Cover and stand for 1 minute. Add almonds and parsley. Stir with a fork to separate grains.
  4. Preheat a barbeque plate on excessive warmness. Spray skewers gently with oil. Cook skewers, turning often, for four to 5 mins or until fish is just cooked via. Transfer to a plate. Cover and stand for 5 minutes.
  5. Spoon couscous onto plates. Top with fish skewers and serve with lemon.

Nutritions of Orange and ginger fish skewers

fatContent: 538.467 calories
saturatedFatContent: 11.7 grams fat
carbohydrateContent: 2.2 grams saturated fat
sugarContent: 64.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 40.5 grams protein
sodiumContent: 63 milligrams cholesterol

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