Fish kebabs with pumpkin and zucchini chutney

Name: Fish kebabs with pumpkin and zucchini chutney
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Yield: Serves 4–6
Ingredients: 500 g (16 oz) salmon fillets, skinned; juice of ½ lemon; 500 g (16 oz) swordfish or monkfish, skinned; juice of ½ lime; 2 tablespoons chilli oil (see Chef’s tip); 100 ml (3¼ fl oz) white wine vinegar; 1 large onion, chopped; 200 g (6½ oz) soft brown sugar; 250 g (8 oz) firm-fleshed pumpkin, finely chopped; 1 tablespoon tomato paste; 250 g (8 oz) zucchini (courgette), diced into 1 cm (½ inch) cubes

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
3 hr

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

These tangy, grilled mixed-fish kebabs are nicely complemented by a fresh-flavoured chutney, which is best made a day ahead to allow the flavours to mature. If there is a little chutney to spare, try serving it with cheese or cold meats.

Ingredients

Pumpkin and Zucchini Chutney

250 g (8 oz) firm-fleshed pumpkin, finely chopped
250 g (

Fish course
Pescatarian
Gluten-free

Method

To make the pumpkin and zucchini chutney place the pumpkin in a pan with the zucchini, onion, sugar, vinegar, tomato paste and 100 ml (3¼ fl oz) water. Bring to the boil, stirring to d