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Fish Kebabs

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Ingredients
  Eel 8 Ounce
  Perch 8 Ounce
  Sole 8 Ounce
  Fresh flounder 8 Ounce
  Salt 2 1⁄2 Teaspoon
  Pepper white 1⁄2 Teaspoon
  Dry mustard 2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Tabasco sauce 1 Teaspoon
  Caraway seeds 1⁄2 Teaspoon
  Shallots 16
  Cucumber 1⁄4
  Long rice grain 1 Cup (16 tbs)
  Button mushrooms 1 Cup (16 tbs)
  Bacon slices 4 Ounce
  Oil 1⁄2 Cup (8 tbs)
Directions

Skin and bone the eel.
Wash all the fish, remove any skin or bones, cut into cubes (not too small) and put in a bowl.
Add the salt, pepper, mustard, Worcestershire sauce, Tabasco sauce and caraway seeds; toss the fish cubes in the seasoning.
Peel and halve the shallots.
Slice the unpeeled cucumber thickly.
Cook the rice in boiling salted water until tender.
Rinse, drain and keep warm.
Meanwhile, remove the fish from the marinade and arrange alternately with the cucumber slices, shallots, mushrooms and bacon slices, made into rolls, on skewers.
Heat the oil in a frying pan.
Add the kebabs and fry for 10 minutes on each side.
Drain on paper towels and serve with the rice.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
8

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