Skewered Fish And Lime Kebabs

• 7/8 ounce Bertolli Light Spread
• 1/2 onion finely chopped
• 1 inch root ginger grated
• 1 garlic clove crushed
• 3 2/3 tablespoons creamed coconut grated
• 2 limes Finely grated rind and juice squeezed
• 1/2 teaspoon hot chilli sauce
• 1 pound white fish firm, such as cod
• 1 yellow pepper or red, seeds removed and cut into large chunks

1. Heat the Bertolli Light spread in a saucepan, add the onion, root ginger and garlic and cook, stirring occasionally, until soft.
2. Add the coconut, lime rind and juice, chilli sauce and 175ml (6 fl oz) water. Heat gently for 10 minutes, stirring continuously, until the coconut has dissolved. Cool.
3. Thread the fish and peppers on to greased skewers and brush with the coconut mixture. Cook under a preheated grill, brushing with the mixture and turning frequently, until golden brown and cooked through.

onion, ginger grated, garlic, hot chilli sauce, yellow pepper

Taken from www.yummly.com/recipe/Skewered-Fish-And-Lime-Kebabs-378585 (may not work)