Colourful fish skewers

Name: Colourful fish skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 large uncooked scampi tails (without head; approx. 400 g); 700 g Fish fillet (e.g. cod); 1 red chilli pepper; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 knife tip ground pimento; 1 Batata (sweet potato; approx. 250 g); 1 small pineapple (500-600 g); 1 (approx. 300 g) Papaya; 6 Spring onions; 1-2 TABLESPOONS Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 large uncooked scampi tails (without head; approx. 400 g)
700 g Fish fillet (e.g. cod)
1 red chilli pepper
7-10 Tbsp Juice of 1 lime
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 knife tip ground pimento
1 Batata (sweet potato; approx. 250 g)
1 small pineapple (500-600 g)
1 (approx. 300 g) Papaya
6 Spring onions
1-2 TABLESPOONS Oil

Directions

1
Scampi, except for the tail, loosen from the shell, remove the intestines. Wash the fish, dab dry, cut into large cubes. Carve the chilli pepper lengthwise, remove the seeds. Chop the chilli. Mix with lime juice, salt, pepper and pimento.
2
Marinate the scampi and fish in it. Wash the batata and cook in salt water for 20-25 minutes. Peel and halve the pineapple, cut out the hard stalk. Cut the halves into thick slices. Halve papaya, remove seeds, peel fruit.
3
Cut into 12 pieces. Clean and wash spring onions and cut into twelve 4-5 cm long pieces. Quench the batata, peel and cut into thick slices. Put the ingredients mixed together on 8 skewers.
4
Brush with oil and fry under the preheated grill for 8-10 minutes, turning carefully.