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Haddock Kebabs

Western.Chefs's picture
Ingredients
  Bacon slices 8
  Haddock steaks 2 Pound (900 Gram, 1 Inch Thick)
  Seasoned flour 2 Tablespoon
  Onions/4 medium onions, quartered 16 Small
  Tomatoes/8 medium-sized tomatoes, halved 16 Small (Tiny Size)
  Melted butter 50 Gram, seasoned with salt and black pepper (1/4 Cup)
  Salt To Taste
  Pepper To Taste
For lemon sauce
  Lemon 1 , juiced
  Chopped fresh parsley 1 Tablespoon
  Hot bechamel sauce 250 Milliliter (1 Cup, Made With Milk In Which The Rind Of 1 Lemon Has Infused For 15 Minutes)
Directions

First make the sauce.
Stir the lemon juice and parsley into the prepared bechamel.
Keep hot.
Divide each bacon slice in half.
Cut the fish into 16 cubes, roll them in seasoned flour and wrap a piece of bacon around each cube.
Blanch the onions for 5 minutes and drain them.
Preheat the broiler to high.
Thread 4 skewers with pieces of fish, onion and tomato.
Brush all over with seasoned butter and broil until cooked through, turning the skewers frequently to ensure that the kebabs are cooked on all sides.
Serve with the lemon sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Fish
Servings: 
6

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