A Mindful Chef recipe for Fish Skewers with Red Pesto served with brown rice and a tomato, olive and cucumber salad.
Rinse the brown rice and place in a pan with 200ml of boiling water and a pinch of salt. Simmer for 25 minutes until cooked, then drain
Cut the pepper into bite-size squares. Cut the ling into similar sized pieces. Thread two skewers with alternate pieces of ling and pepper, ideally ending with a piece of pepper.
Mix the pesto with half the oil and season with salt and pepper. Spread over the fish skewers and set to one side
Chop the cucumber into 1cm cubes. Quarter the cherry tomatoes and half the black olives. Remove the stalks from the parsley and chop the leaves roughly. Mix all the salad ingredients together and dress with the remaining olive oil and half the lemon juice.
Pre-heat a griddle or heavy based frying pan and cook the skewers for 8-12 minutes. Turn occasionally and remove from the heat once the fish is cooked through and the peppers are soft.
Drain the rice. Put the rice on the plate with the skewers and salad. Dress the skewers with the remaining lemon juice. Enjoy!