Fish and vegetable skewers with coconut rice
Enjoy a tropical twist on your grill night with these Fish and Vegetable Skewers paired with flavorful Coconut Rice. Featuring tender white fish, fresh zucchini, and vibrant red pepper marinated in savory teriyaki sauce, this easy and healthy recipe brings a burst of taste and color to your table. Serve with aromatic coconut-infused basmati rice for a complete, mouthwatering meal!
- 15 May 2024
- Cook time 8 min
- Prep time 15 min
- 4 Servings
- 4 Ingredients
Fish and vegetable skewers with coconut rice are a delightful and healthy meal perfect for any occasion. This dish combines the succulent taste of white fish, the freshness of zucchini and red pepper, and the aromatic and creamy texture of coconut rice. It’s a well-balanced recipe that's both easy to prepare and delicious to enjoy.
Ingredients:
Instructions:
1.1. Rinse the basmati rice under cold water until the water runs clear.
1.2. In a medium saucepan, combine the rice, coconut milk, and 1/2 cup of water.
1.3. Bring to a boil over medium-high heat, then reduce the heat to low.
1.4. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
1.5. Fluff the rice with a fork, cover, and set aside to keep warm.
2.1. Preheat a grill or grill pan to medium-high heat.
2.2. Thread the fish chunks, zucchini slices, and red pepper pieces onto the skewers, alternating to your preference.
2.3. Brush the skewers with olive oil and season with salt and pepper.
3.1. Place the skewers on the preheated grill.
3.2. Grill for about 3-4 minutes on each side, or until the fish is opaque and vegetables are tender.
3.3. During the last minute of grilling, brush the skewers generously with the teriyaki sauce.
4.1. Divide the coconut rice among serving plates.
4.2. Place the grilled fish and vegetable skewers on top or alongside the rice.
4.3. Garnish with additional teriyaki sauce, if desired.
5.1. Serve immediately while warm, and enjoy your Fish and Vegetable Skewers with Coconut Rice!
Tips:
- Marinate the fish in teriyaki sauce for at least 30 minutes to enhance the flavor.
- Soak the wooden skewers in water for 20-30 minutes before threading to prevent them from burning on the grill.
- Cut the zucchini and red pepper into uniform pieces to ensure even cooking.
- Use a grill pan if you don’t have an outdoor grill.
- Fluff the rice with a fork right after it's done cooking to keep it light and separated.
This recipe for fish and vegetable skewers with coconut rice is a perfect mix of flavors and textures. The tender white fish, paired with vibrant and crunchy vegetables, complements wonderfully with the aromatic coconut rice. This dish is sure to be a hit at your dinner table, providing both visual appeal and a delightful dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 2.19g | 6% |
| Sugar 7g | 7% |
| Fat | |
| Fat 14g | 17% |
| Saturated 7g | 25% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 90mg | 17% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 4.86mg | 30% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 1.13ug | 47% |
| Vitamin C 44mg | 49% |
| Vitamin E 0.72mg | 5% |
| Vitamin K 5ug | 5% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 1.97mg | 18% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 790mg | 23% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 830mg | 55% |
| Zinc, Zn 1.82mg | 17% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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