recipe for Brochettes de Poisson comes from Seafish
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Brochettes de Poisson
x 170g (6oz) smoked haddock or cod fillets, skinned
1 firm banana, thickly sliced
1 red apple, cored, deseeded and cut into large cubes
2 canned pineapple rings in natural juice, drained
(reserving the juice) and quartered
to make Brochettes de Poisson
the barbecue or grill.
the fish and fruit alternately onto four skewers,
beginning and ending with a piece of apple.
onto a hot barbecue or grill and cook for 4-5 minutes,
turning occasionally and basting with the pineapple
juice to keep each brochette moist.
with the permission of Seafish - www.seafish.org