BBQ Fish Butter Chicken Skewers
Firm white fish fillet, cubed
Sharwood’s Butter Chicken Simmer Sauce
Roasted chopped peanuts
Tablespoon coriander leaves, chopped
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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