Ingredients
- 300g firm white fish, cut into chunks
- 12 large raw prawns, peeled and deveined
- 8 scallops
- 2 tbsp olive oil
- Juice of 1 lemon
- Juice of 1 lime
- 1 garlic clove, grated
- 1/2 tsp sumac
- 1 small handful parsley, chopped
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Lemon and lime slices, for skewering
- For the Salad:
- 1 courgette, shaved into ribbons
- 1 small fennel bulb, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of salt
Nutrition (per serving)
- Calories: 340
- Protein: 38g
- Fat: 17g
- Carbs: 7g
Method
- Place the fish, prawns and scallops in a bowl.
- Mix the olive oil, lemon juice, lime juice, garlic, sumac, parsley, salt and pepper.
- Gently coat the seafood in the marinade.
- Marinate for 20 minutes.
- Thread the seafood onto skewers with folded lemon and lime slices.
- Toss the courgette and fennel with olive oil, lemon juice and salt.
- Cook the skewers on a BBQ or griddle for 6 to 8 minutes, turning once.
- Serve with the courgette and fennel salad.
Notes
Mixed seafood looks impressive but cooks quickly. Keep everything similar in size so the prawns, scallops and fish finish at the same time.