800 g of cod fillet, cut into cubes
Salt to taste
1/4 cup of mustard
2 tablespoons of lime juice
1 cup of coconut milk
16 large mint leaves
1 Sicilian lemon, cut into 8 wedges
1 small red bell pepper, cut into pieces
16 Thompson grapes
Olive oil for brushing
For the pimento sauce
4 cloves of garlic, minced
1/3 cup of olive oil
400 g of fish carcass
1 liter of water
1/2 cup of cassava flour
3 tablespoons of chopped coriander
800 g of cod fillet, cut into cubes
Salt to taste
1/4 cup of mustard
2 tablespoons of lime juice
1 cup of coconut milk
16 large mint leaves
1 Sicilian lemon, cut into 8 wedges
1 small red bell pepper, cut into pieces
16 Thompson grapes
Olive oil for brushing
For the pimento sauce
4 cloves of garlic, minced
1/3 cup of olive oil
400 g of fish carcass
1 liter of water
1/2 cup of cassava flour
3 tablespoons of chopped coriander
In a bowl, season the fish with salt, mustard, lime juice, and coconut milk
Cover and refrigerate for 30 minutes
Distribute the fish mixture among eight skewers along with mint leaves, lemon wedges, bell pepper pieces, and grapes
Brush a grill pan with olive oil over medium heat and cook the skewers for 15 minutes on each side
Prepare the pimento sauce
In a pan, fry the garlic in olive oil for three minutes or until golden brown
Add the fish carcass and fry for ten minutes, stirring occasionally, or until lightly browned
Add water, bring to a boil, reduce heat, cover, and simmer for 30 minutes
Strain and let the broth cool
Transfer to a pan, add cassava flour, and cook over medium heat, stirring constantly, for 15 minutes or until thickened
Remove from heat and mix in 2 tablespoons of chopped coriander
Serve the skewers with pimento sauce on the side, garnished with remaining coriander
To combine the pimento sauce with other grilled dishes, exclude the fish carcass from the recipe.
