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Brochettes de Poisson
Courtesy of UK Seafish Authority
Servings: 2
Prep Time: 10 Min.
Cook Time: 5 Min.
What you need:
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2 (6 oz. each) 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
What to do:
1. Preheat the barbecue or grill.
Thread the fish and fruit alternately onto 4 skewers, beginning and ending with a piece of apple.
2. Place onto a hot barbecue or grill and cook for 4-5 min., turning occasionally and basting with the pineapple juice to keep each brochette moist.
3. Serve on a bed of salad.

Courtesy of Seafish, the UK Sea Fish Industry Authority

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Green salad
Wine pairings:
Chardonnay, Pinot Grigio-Pinot Bianco, White Zinfandel
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