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Recipe for :

Brochettes de Poisson

This recipe for Brochettes de Poisson comes from Seafish - www.seafish.org

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Brochettes de Poisson

2 x 170g (6oz) smoked haddock or cod fillets, skinned and cubed
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

How to make Brochettes de Poisson

  • Preheat the barbecue or grill.
  • Thread the fish and fruit alternately onto four skewers, beginning and ending with a piece of apple.
  • Place 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.
  • Serve on a bed of salad.

Serves 2

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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