Grilled Fish On Skewers

1. In a bowl mix all ingredients apart from the fish.

2. Add the fish to the marinade and make sure it is coated all over.

3. Leave to marinate for at least two hours, stirring from time to time.

4. Divide the fish onto four skewers. (Tip: If you use bamboo ones soak them in water beforehand to stop them from burning).

5. Place under a hot grill or onto the BBQ and leave for about 8 minutes or until cooked through.

6. Turn only once.

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Nutrient	Quantity
Total fats	30.8555 g
Protein	139.7976 g
Carbohydrates	9.502 g
Energy	902.3046 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3378 g
Water	636.8802 g
Aspartic acid	0.1056 g
Calcium, Ca	850.2731 mg
Lutein + zeaxanthin	299.85 g
Fiber, total dietary	1.9873 g
Fatty acids, total saturated 22:0	0.0353 g
Carotene, beta	478.6955 g
Niacin	7.9845 mg
Vitamin A, RAE	254.4408 g
Arginine	0.0934 g
Riboflavin	1.0954 mg
Tocopherol, beta	0.0337 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0066 g
Fatty acids, total saturated 20:1	0.0843 g
Glutamic acid	0.2324 g
Stigmasterol	0.06 mg
Sodium, Na	481.7943 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4457 g
Total lipid (fat)	30.8555 g
Manganese, Mn	0.1532 mg
Fructose	1.277 g
Proline	0.0362 g
Fatty acids, total saturated 16:0	3.7355 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.8669 g
Choline, total	461.8187 mg
Sugars, total	3.9591 g
Serine	0.0238 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	0.7823 g
Fatty acids, total saturated 20:4 undifferentiated	0.364 g
Vitamin B-6	0.982 mg
Selenium, Se	118.1476 g
Ash	8.86 g
Fatty acids, total saturated 18:1 undifferentiated	19.8 g
Pantothenic acid	0.1587 mg
Phenylalanine	0.027 g
Beta-sitosterol	0.04 mg
Copper, Cu	1.7981 mg
Betaine	0.1886 mg
Thiamin	0.8872 mg
Retinol	210 g
Methionine	0.0039 g
Iron, Fe	10.4499 mg
Carbohydrate, by difference	9.502 g
Phosphorus, P	1290.4197 mg
Folate, total	125.5712 g
Tocopherol, gamma	0.2648 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.161 g
Alanine	0.0242 g
Cholesterol	350 mg
Valine	0.0254 g
Fatty acids, total saturated 18:2 undifferentiated	2.9988 g
Glycine	0.029 g
Carotene, alpha	7.5625 g
Glucose (dextrose)	1.7572 g
Fatty acids, total saturated 14:0	0.0199 g
Zinc, Zn	7.2151 mg
Isoleucine	0.0178 g
Tocopherol, delta	0.0029 mg
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	4.1767 g
Fatty acids, total saturated 14:1	0.0003 g
Tocotrienol, gamma	0.001 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0306 g
Tocotrienol, alpha	0.0774 mg
Vitamin A, IU	1591.3729 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.084 g
Folate, DFE	125.5712 g
Tryptophan	0.012 g
Vitamin C, total ascorbic acid	12.7514 mg
Phytosterols	74.156 mg
Galactose	0.0022 g
Fatty acids, total polyunsaturated 18:1 c	0.019 g
Fatty acids, total saturated 20:0	0.1123 g
Tyrosine	0.0156 g
Vitamin B-12	7 g
Vitamin K (phylloquinone)	24.7588 g
Fatty acids, total saturated	4.6972 g
Histidine	0.0141 g
Fatty acids, total monounsaturated	20.3644 g
Threonine	0.0224 g
Folate, food	125.5712 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	103.923 g
Vitamin E (alpha-tocopherol)	7.9322 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.231 g
Magnesium, Mg	152.2815 mg
Lysine	0.0391 g
Potassium, K	1789.2347 mg
Cystine	0.0058 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
Onion	0.5	32	7.472	0.08
Saffron	1 pinch	0.1356	0.0286	0.0026
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Coriander	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	2	623	0	3.5
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
flat leaf parsley	2 tablespoons	623	0	3.5