Fish skewers with Veracruzana sauce

Serves 6

(Barbecue recipe)

Ingredients

750g firm white fish fillets (cut into 5 cm cubes)
1/4 cup/60ml lime juice
Freshly ground black pepper
6 corn tortillas or flour tortillas (warmed)
2 tablespoons fresh coriander (chopped)
lime wedges

Tomato, Olive and Caper Sauve
1 tablespoon olive oil
1 onion (finely chopped)
1 clove garlic (crushed)
4 ripe tomatoes (chopped)
90g green olives
2 jalapeno chillies (chopped)
2 tablespoons capers (drained)
2 tablespoons chopped fresh flat-leaf parsley

Method

1 Preheat barbecue or char-grill to a high heat.

2 Thread fish onto six lightly oiled skewers. Brush with lime juice and season with black pepper to taste.

3 To make sauce, heat oil in a frying pan over a medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes, olives, chillies, capers and parsley. Cook, stirring, for 5 minutes or until sauce is warm. Season with black pepper to taste.

4 Cook fish skewers for 1-2 minutes each side or until tender.

5 To serve, place fish skewers on tortillas. Spoon over sauce. Scatter with coriander.

6 Accompany with lime wedges and enjoy!

Tip: Known in Mexico as Veracruzana sauce, it originates from the region of Veracruz. The sauce in this recipe is traditionally served with, and used, as a cooking sauce for fish fillets and whole fish. It is delicious served with grilled lamb or veal chops too!