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BBQ Fish Butter Chicken Skewers
25
25
mins
Preperation
10
10
mins
Cooking
4
Servings
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1 kg
Firm white fish fillet, cubed
1 jar
Sharwood’s Butter Chicken Simmer Sauce
100g
Coconut cream
100g
spinach leaves
30g
Roasted chopped peanuts
1
Tablespoon coriander leaves, chopped
Instructions
Thread the fish onto eight skewers. Place them in a shallow ceramic dish. Combine half the Sharwood’s Butter Chicken Simmer Sauce and coconut cream. Pour over the fish and marinate for 10 mins.
Heat the BBQ to medium high heat and cook the skewers for 2 to 3 mins each side, until golden and just cooked through.
Heat remaining sauce in a small saucepan over medium heat for 3 mins until hot.
Serve skewers on spinach leaves with extra sauce, peanuts and coriander.
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