Grilled fish pairs beautifully with a sweet and tangy mango curry mayo made from Rupen’s Mango Chutney. Light, tropical, and full of flavor, they’re a must-have for summer cookouts.
Ingredients:
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500g firm white fish (e.g., cod, halibut), cut into cubes
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1 red bell pepper, cubed
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1 tbsp fresh lemon juice
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1 tbsp olive oil
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1 tsp salt
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8 skewers
For the Mango Curry Mayo:
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2 tbsp Rupen’s Mango Chutney
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2 tbsp mayonnaise
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½ tsp curry powder
Instructions:
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Mix all ingredients for the mango curry mayo and chill.
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Marinate the fish in lemon juice, olive oil, and salt for 30 minutes.
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Alternate fish and bell pepper on skewers.
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Grill for 3 minutes per side until cooked through.
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Serve hot with a generous dollop of mango curry mayo.
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