Mixed Seafood Brochettes
|Skinless halibut fillet||8 Ounce (225 Gram)|
|Skinless salmon fillet||8 Ounce (225 Gram)|
|Langoustines/Tiger prawns||8 Large|
|Fresh bay leaves||16|
|Lemon||1 , sliced|
|Olive oil||4 Tablespoon|
|Chopped fresh mixed herbs||4 Tablespoon (Such As Thyme, Parsley, Chives And Basil)|
|For lemon butter rice|
|Long rice grain||6 Ounce (175 Gram)|
|Long-grain rice||6 Ounce (175 Gram)|
|Lemon juice||1 Tablespoon, grated|
|Lemon||1 , rind grated and juice extracted|
|Grated lemon rind||1 Teaspoon|
|Lemon wedges||4 (To Garnish)|
|Fresh dill sprigs||6 (To Garnish)|
1. Chop the halibut and salmon into 8 pieces each. Thread onto 8 skewers with the scallops, and tiger prawns or langoustines, alternating with the bay leaves and lemon slices. Put the skewers into a non-metallic dish in a single layer if possible.
2. Combine the olive oil, lemon rind, herbs and pepper. Pour this mixture over the fish. Cover and set aside to marinate for 2 hours, turning once or twice.
3. For the lemon butter rice, bring a large pan of lightly salted water to the boil and add the rice and lemon rind. Return to the boil, then lower the heat and simmer for 7-8 minutes until the rice is tender. Drain thoroughly and immediately stir in the lemon juice and butter. Season with salt and pepper to taste.
4. Meanwhile, lift the fish brochettes from their marinade and cook on a hot barbecue or ridged grill pan, or under a preheated hot grill, for 8-10 minutes, turning frequently until cooked through. Serve with lemon butter rice and garnish with lemon wedges and dill.