Grilled swordfish kebabs

Light and tangy and low in fat with a mouth-watering Tikka Masala marinade, these meaty fish skewers are great for outdoor eating

What you need:

For the skewers:

• 2 tbsp Patak's Tikka Masala Curry Paste
• 450g skinless swordfish fillets (chicken can be used as an alternative)
• 150g 0% fat natural yogurt (try quark as an alternative)
• juice and rind of 1 lime
• 4 limes cut into wedges
• 2 red onions, peeled and cut into wedges
• few sprays one cal oil
• 4 skewers (if using wooden skewers soak in water for at least 10 minutes beforehand)

For the salsa:

• 1 orange, peeled and segmented
• 1 small mango, peeled and diced
• small piece of fresh ginger, peeled and cut into thin strips
• handful of blueberries
• few coriander sprigs
• 1 x 250g pack microwaveable garlic & coriander rice to serve

What you do:

1. Cut the swordfish into cubes.
2. Mix together the yogurt, lime juice and rind and Patak's Tikka Masala Curry Paste.
3. Thread the swordfish onto 4 wooden skewers with wedges of lime and red onion.
4. Barbecue or grill for 5 - 8 minutes.
5. Mix together the salsa ingredients.
6. Serve the kebabs with garlic & coriander rice and the salsa.

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