Fish skewers with capsicum & seed dressing

SERVES 4 PREP + COOK TIME 35 MINUTES (+ REFRIGERATION TIME)

1 bunch coriander

1 cup (240g) chopped, drained chargrilled capsicum

2 tablespoons chipotle in adobo sauce 2 cloves garlic, crushed

½ cup (75g) natural seed mix, toasted 1 teaspoon ground cumin

2 tablespoons extra virgin olive oil 1kg ling fillets, cut into 3cm pieces 1½ tablespoons lemon juice

2 medium zucchini (240g), sliced thinly lengthways

BROCCOLI RICE

1 large head broccoli (400g), trimmed, cut into florets

2 tablespoons extra virgin olive oil

1 Wash coriander well; pick leaves and reserve. Chop roots and stems; you will need ⅓ cup. Process coriander roots and stems, capsicum, chipotle, garlic, seed mix, cumin and oil until it forms a paste. Season to taste.

2 Place fish in a large bowl, add half the capsicum paste; toss to coat. Cover and refrigerate for 10 minutes. Stir lemon juice through remaining capsicum paste to form the dressing; reserve.

3 BROCCOLI RICE Meanwhile, pulse broccoli in a food processor until it resembles grains of rice. Heat oil in a large frying pan over medium heat; cook broccoli for 2 minutes or until bright green and softened slightly. Stir through ¾ cup reserved coriander leaves. Season to taste.

4 Thread fish onto 8 metal or soaked bamboo skewers alternately with zucchini ribbons. Heat an oiled chargrill pan over high heat; cook skewers, turning, for 8 minutes or until just cooked through and char marks appear.

5 Serve skewers with broccoli rice; top with capsicum and seed dressing and reserved coriander leaves.

Not suitable to freeze.