Brochettes de Poisson

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

2 (6 ounce) smoked haddock or cod fillets, skinned and cubed
1 firm banana, thickly sliced
1 red apple, cored, seeded and cut into large cubes
2 canned pineapple rings in natural juice, drained (reserving the juice) and quartered

Cooking Directions:

1. Preheat the barbecue or grill.
2. Thread the fish and fruit alternately onto 4 skewers, beginning and ending with a piece of apple.
3. Place onto a hot barbecue or grill and cook for 4 to 5 minutes, turning occasionally and basting with the pineapple juice to keep each brochette moist.
4. Serve on a bed of salad.

Makes 2 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.