Love Fresh Cherries, the UK’s national cherry association, has teamed up with MasterChef finalist, Giovanna Ryan, and BBC Good Food writer, Elena Silcock, to create this tasty and nutritious cherry based twists on our much-loved fish skewer recipe.
Ingredients:
For the Skewers
- ½ tsp each ground coriander, ground cumin and mild chilli powder
- 3 tbsp olive oil
- 2 tsp Honey
- 2 limes
- 500g chunky fish, I used salmon and monkfish, cut into 3cm chunks
- 180g raw king prawns
- 8 tacos, to serve
For the salsa
- 100g fresh cherries, halved and pitted
- 1 small red onion, peeled and finely chopped
- 1 green chilli, finely chopped
- Small bunch Coriander, roughly chopped
- ½ tsp each ground cumin and coriander
- 1 lime
Method:
- Combine thespiceswith the olive oil, honey and juice of one of the limes.Season withsalt and pepper. Tossthe fish chunksand prawnsin the marinade, then thread ontoskewersandset aside in the fridge until you’re ready to cook. Heat the grill to itshighestsetting, or light the BBQ.
- Roughly chop the cherries, then add to a bowl with the rest of thesalsa ingredients, taste andseason, it might need a little more lime juice!
- Either on a BBQ, or under a hot grill, heat the tacosfor 2 minson eitherside, then wrap in a tea towel until ready toserve, thissteamsthem and keepsthemsoft enough to wrap around the filling.
- Add the fishskewersto the BBQ orslide under the grill. Grill for around 3-4 mins, until the fish isflaking apart and the prawnsare pink. Cut the remaining lime into wedgesandserve alongside theskewers,salsa and tacosfor people to assemble at the table.
