Pesto Fish Skewers With Bean * Tomato Salad

800g ling fillets, cut into 3cm pieces

2 x 150g tubs Wattle Valley Spinach & Parmesan Dip

60ml Olive oil

420g Can butter beans, rinsed, drained

250g flavorite punnet cherry tomatoes, halved

1 Lemon, zested, juiced

1. Combine the fish, half the dip and 1 tablespoon of oil in a large bowl. Season with pepper. Toss to coat. Thread onto soaked bamboo skewers.

2. Preheat a barbecue grill or chargrill on high. Cook the skewers  for 2-3 minutes each side or until golden and cooked through.

3. Meanwhile, combine the butter beans, flavorite tomato, lemon rind, lemon juice and 1 tablespoon of reamining oil in a bowl. Season with salt and pepper. Combine the reamining dip and oil in a small jug.

4. Divide the salad and skewers among serving plates. Drizzle over the dip mixture.


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