Whitsun Bank Holiday bring a very welcome long weekend and if you are lucky enough to see the sun peeping through the clouds you'll be forgiven if you
4 fleshy fish fillets such as cod, halibut, monkfish or salmon
2 tbsp olive oil
4 cm piece of ginger grated
1 chili, finely sliced
2 cloves of garlic, peeled and crushed
4 tbsp light soy sauce
Juice of 3 limes
1 pack of cherry tomatoes
1 courgette, thickly sliced
8 bamboo skewers, soaked in water
Slice each fillet of fish into 3 or 4 so you have large chunks of fish and place in a bowl.
Add the ginger, garlic, chili, light soy sauce and lime juice to the bowl. Cover with cling film and place in the fridge for about two hours.
When you are ready to eat, thread the fish pieces onto the skewers, alternating with the sliced courgette and tomatoes.
- Cook for 10-15 minutes under the grill or on the barbecue, turning occasionally. Serve with salad or rice.