Ingredients:
- Cod Loin or Monkfish – 450 gms, cut into one inch cubes
- Lime Juice – 3 tblsp
- Sunflower Oil – 4 tblsp
- Mild Chilli Powder – 2 tsp
- Dried Oregano – 1 tsp
- Lemon – 1, cut into 8 wedges
- Cherry Tomatoes – 225 gms, halved
- Yellow Cherry Tomatoes – 225 gms, halved
- Small Onion – 1/2, thinly sliced
- Fresh Coriander – 2 tblsp, roughly chopped
- Sugar – 1/2 tsp
- Mild Mustard – 1 tsp
- Salt and Pepper
Method:
- Place the fish cubes in a shallow bowl.
- Mix together 2 tblsp of the lime juice and 2 tblsp of the oil with the chilli powder and oregano.
- Season with salt and pepper and pour over the fish.
- Cover and leave to marinate at room temperature for one hour.
- Preheat the grill to medium.
- Thread the fish and lemon wedges onto metal skewers and cook the fish skewers for 10 minutes, turning occasionally until just cooked.
- Meanwhile, mix together the tomatoes, onion and coriander in a bowl.
- Whisk the remaining lime juice and oil together with the sugar and mustard.
- Pour the dressing over the tomatoes and toss well to mix.
- Season with salt and pepper.
- Divide the tomato salad between serving plates and top each with two fish skewers.
- Serve immediately.