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Long Island seafood skewers with basil and tomato dip

Serve these sensational Long Island seafood skewers at a summer barbeque and watch as your guests are ‘wowed’ with their stunning simplicity.

information

Long Island seafood skewers with basil and tomato dip
  • Serves: 4
  • Prep. time: 20 minutes plus 20 minutes marinating
  • Cook time: 8-10 minutes
  • Total time: Less than 30 Minutes
  • Syns per serving: 1

ingredients

  • 1lb 2oz thick white fish fillet (cod, halibut, or whitefish), skinned
  • juice of 2 limes
  • 2 garlic cloves, peeled and crushed
  • 3 tbsp chopped dill
  • salt
  • freshly ground black pepper
  • 4 scallions
  • 2 red and 1 yellow bell pepper

For the dip

  • 7oz/1cup fat free natural yogurt
  • 1 level tbsp green pesto
  • 1 plum tomato, finely chopped
  • 2oz finely chopped basil leaves
  • salt
  • freshly ground black pepper

To serve

  • mixed lettuce leaves
  • lime wedges
  • dill sprigs (optional)

method

  1. Cut the fish into bite-size pieces and place in a mixing bowl. In a separate bowl, mix together the lime juice, garlic, and dill and add to the fish. Add seasoning and toss to coat evenly. Cover and set aside for 15-20 minutes.
  2. Meanwhile, cut the scallions into 2¼-in/6-cm lengths. Deseed and cut the bell peppers into bite-size pieces.
  3. Make the dip by mixing together all the ingredients in a bowl. Season and chill until ready to serve.
  4. Preheat the grill to medium-high. Thread the fish, scallions, and bell peppers alternately onto 8 metal or presoaked bamboo skewers. Cook the skewers over the grill for 8-10 minutes, turning occasionally, until the fish is cooked through and the vegetables are just tender and slightly charred.
  5. Serve the seafood skewers with mixed lettuce leaves and the basil and tomato dip. Garnish with lime wedges and dill if desired.

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