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Crispy Skin Snapper with Peas Bonne Femme - Chef Recipe by Caleb Azuka
Fresh snapper has a delicate sensational ocean flavour, pan-fried with sage; here I serve it with...
16 kaffir lime leaves
750g chicken thigh fillets, cut into 3cm cubes
8 apricots, halved with stones removed
3 spring onions
2 limes, quartered
2 Tbs sweet chilli sauce
Soak 8 bamboo skewers in cold water for 15 minutes.
Thread kaffir lime leaves, chicken, spring onions, apricots and lime wedges onto skewers.
Cook skewers on a lightly oiled barbecue grill until tender, brush with sweet chilli sauce in the last 5 minutes of cooking.
Credits: Summer Fruit