14 wooden skewers soaked in cold water
for one hour
350g gurnard, skinned and boned,
cut into 2cm pieces
350g salmon fillet, skinned and boned,
cut into 2cm pieces
14 raw prawns, shelled, tails on
¼ cup oil
1 long red chilli, finely sliced
2 spring onions, finely sliced
3 tbsp toasted coconut
1 tbsp chopped fresh basil leaves
2 tbsp chopped fresh mint
Salt and freshly ground pepper
400g can mango, drained and roughly
chopped (can use fresh mango)
1 tbsp lemon juice
Thread a piece of gurnard, a piece of salmon and a prawn onto a skewer. Repeat threading each fish once more on skewer. Finish other skewers in the same manner.
Brush skewers with oil. Grill fish on a barbecue or under a grill for 1 to 2 minutes.
To make salsa, place chilli and spring onions in a bowl with coconut, basil, mint, salt and remaining oil. Gently mix in mango. Add lemon juice and pepper. Stir to combine.
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