Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection

16 large, unpeeled raw king prawns
500g mixture of boneless salmon
and white fish fillets, skinned and cut into chunky pieces
200ml can coconut milk
Coconut milk in a glass, with half a 100g fresh pineapple, cut into chunks
85g desiccated coconut
drizzle of oil
Lime wedges, to serve

You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.