These red pesto fish skewers, are another Mindful Chef recipe that we received in last week’s food box. We’ve been so impressed with this month’s dishes from Mindful Chef so far, that I can’t help but feature them on my blog.
I love that these skewers use ling fish, rather than cod, as it may look. Ling is a deep water fish and is very similar to cod in terms of colour and texture. We’ve never eaten ling before, and would normally opt for cod. So it was nice to try something new.
Overall this dish is super healthy, combining simple fresh flavours. It’s a very summery dish and one you should definitely make before summer disappears all together!
Ingredients (serves 2):
- 80g brown rice
- 400ml boiling water
- 1 yellow pepper, chopped into square pieces
- 2x ling fillet (skin off), cut into square pieces
- 2 tbsp red pesto
- 2 tbsp olive oil
- 1/2 cucumber, cut into 1cm cubes
- 120g cherry tomatoes, quartered
- 30g pitted black olives, halved
- 1 lemon
- 4 skewers
- Large handful of flat-leaf parsley
- Rinse the brown rice and place in a saucepan with 400ml boiling water and a little sea salt. Simmer for 20-25 mins until cooked, then drain.
- Thread the ling and yellow pepper pieces onto the skewers, alternating between each. Place the red pesto in a bowl with 1 tbsp olive oil and a pinch of sea salt. Spread the pesto over the fish skewers and set aside to marinate a little.
- Roughly chop the parsley leaves. Place the cucumber, tomatoes, olives and parsley in a bowl with 1 tbsp olive oil and half of the juice from the lemon. Mix together well.
- Preheat a frying pan or griddle pan on a medium heat and cook the skewers for 8-12 mins, turning occasionally to make sure they don’t stick, until the fish is cooked through and the peppers have slightly softened.
- Serve by placing the brown rice on one side of your plate, with the salad on the other. Place the skewers on top and squeeze over the remaining half of lemon and sprinkle over any leftover parsley.