| 1. |
Gently melt the spread in a small saucepan, add the shallots, root ginger and garlic and cook for about 5 minutes, stirring occasionally, until soft but not browned. Remove from the heat. |
| 2. |
Add the soy sauce, mango chutney, lime rind and juice and chilli sauce. Stir until well mixed. |
| 3. |
Thread the fish and pepper onto small skewers and brush with the sauce. |
| 4. |
Cook under a pre-heated grill, brushing with the remaining sauce and turning frequently, until golden brown and cooked through. |
| 5. |
Serve with brown rice and salad. |
| 6. |
Note: if using wooden skewers, soak them in cold water for 20 minutes before using to prevent them burning while they are under the grill. |
