* 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 www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Chardonnay, Pinot Grigio-Pinot Bianco, White Zinfandel