Brochettes de Poisson
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
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
- Preheat the barbecue or grill.
- Thread the fish and fruit alternately onto 4 skewers, beginning and ending with a piece of apple.
- 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.
- Serve on a bed of salad.
Makes 2 servings.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.