Black Cod Kebabs with Pineapple Ketchup and Green Slaw

Ingredients

• 500g Alaska Black Cod, skinned, cut into approx. 4cm pieces
• Lime wedges, to serve
• 1 tsp coarse black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ cayenne pepper
• ½ tsp salt
• 1 small pineapple, peeled, de-cored and cut into chunks
• 4 vine tomatoes, cut into chunks
• 100g caster sugar
• 150ml cider vinegar
• Juice of a lemon
• 1 mild red chilli, deseeded and diced
• ½ a white cabbage, finely shredded
• A handful of kale, stalks and stems removed, finely shredded
• A handful of spinach, finely sliced
• A bunch of spring onions, finely sliced
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 2 tsp Dijon mustard
• Sea salt flakes and freshly ground black pepper