Love Fresh Cherries, the UK’s national cherry association, has teamed up with MasterChef finalist, Giovanna Ryan, and BBC Good Food writer, Elena Silcock, to create this tasty and nutritious cherry based twists on our much-loved fish skewer recipe.
Ingredients:
For the Skewers
- ½ tsp each ground coriander, ground cumin and mild chilli powder
- 3 tbsp olive oil
- 2 tsp Honey
- 2 limes
- 500g chunky fish, I used salmon and monkfish, cut into 3cm chunks
- 180g raw king prawns
- 8 tacos, to serve
For the salsa
- 100g fresh cherries, halved and pitted
- 1 small red onion, peeled and finely chopped
- 1 green chilli, finely chopped
- Small bunch Coriander, roughly chopped
- ½ tsp each ground cumin and coriander
- 1 lime
Method:
- Combine the spices with the olive oil, honey and juice of one of the limes. Season with salt and pepper. Toss the fish chunks and prawns in the marinade, then thread onto skewers and set aside in the fridge until you’re ready to cook. Heat the grill to its highest setting, or light the BBQ.
- Roughly chop the cherries, then add to a bowl with the rest of the salsa ingredients, taste and season, it might need a little more lime juice!
- Either on a BBQ, or under a hot grill, heat the tacos for 2 mins on either side, then wrap in a tea towel until ready to serve, this steams them and keeps them soft enough to wrap around the filling.
- Add the fish skewers to the BBQ or slide under the grill. Grill for around 3-4 mins, until the fish is flaking apart and the prawns are pink. Cut the remaining lime into wedges and serve alongside the skewers, salsa and tacos for people to assemble at the table.
