Butterfish Kebabs With Lime And Dried Fruits Recipe

1. 1

   Blanch the lime zest (julienne) and cold.

2. 2

   Dice the butterfish approximately 11/4 inch square.

3. 3

   Slice a lime thinly.

4. 4

   Place a prune, then an apricot, followed by a piece of butterfish and a slice of lime on to a lightly buttered skewer and repeat the process till full.

5. 5

   Combine the white wine, shallots and vinegar in a wide saucepan and reduce by half.

6. 6

   Strain into a smaller saucepan.

7. 7

   Bring back to the boil, then add in the cream and reduce by half once more.

8. 8

   Remove from the heat and whisk in the butter, and the juice of 1 lime.

9. 9

   Heat the butter in a pan, season the brochetta and cook for approximately 11/2 min on each of the two wide sides, serve with the sauce and blanched zest and coriander leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.