Sumptuous seafood on skewers with cheerful yellow capsicum, baby tomatoes and cubes of bread makes an attractive meal, great for entertaining. A fresh basil and lime mayonnaise completes the dish. Serve with a mixed green or asparagus salad.
2 tablespoons olive oil
1 yellow capsicum, seeded and cut into 2.5 cm squares
24 raw prawns, peeled
350 g firm white fish fillet, cut into 2.5 cm cubes
75 g prosciutto, cut into strips 2.5 cm wide
24 grape or cherry tomatoes
16 cubes of bread, such as ciabatta or rustic-type loaf
BASIL AND LIME MAYONNAISE
⅓ cup (90 g) 97% fat-free mayonnaise
1 tablespoon chopped fresh basil
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Soak eight bamboo skewers for the brochettes in cold water to prevent them from burning under the grill. Preheat the grill to high.
Squeeze the juice from one of the limes. Put 1 tablespoon of the lime juice into a bowl with the oil and whisk together, seasoning with a little freshly ground pepper. Reserve the remaining lime juice and cut the other lime into four wedges, then set aside.
Add the capsicum pieces to the marinade (there should be about 16 squares) and toss until coated, then remove and set aside, leaving as much marinade as possible behind. Do the same with the prawns and, finally, the fish.
Wrap each fish cube in a strip of prosciutto; the two ends should just overlap, leaving the sides of the fish showing, so trim if necessary.
Thread the prosciutto-wrapped fish onto the skewers, alternating with the prawns, capsicum and tomatoes. Make sure that there is still about 10 cm left at the top of each skewer to add the bread.
Grill the brochettes for 1½ minutes on each side. Add the cubes of bread to the end of the skewers and grill for a further 3–4 minutes, turning as needed, until all the ingredients are golden brown and cooked through.
Meanwhile, combine the mayonnaise, basil and reserved lime juice. Serve two brochettes per person with some basil mayonnaise and a wedge of lime.