The perfect fish for this preparation is haddock, because it has white, agency meat with a gentle taste; nonetheless, it may be changed with another fish with related traits.
Substances
Haddock fillets, 2 of about 300 g every
Prawns, ideally grey (with none prior cooking) 250 g
Purple bell pepper, 1
Onion, 1
Thyme, 1/2 teaspoon
Olive oil, salt and black pepper, as wanted
Preparation
– Wash the chili, take away the ribs and seeds and lower it into 3 cm rectangles. by 5 cm. roughly.
– Peel the onions and lower them in an analogous manner, separating their layers.
– Place a bit of oil in a sizzling pan and add the chili and onion, sauté for a second (depart them half cooked) and take away.
– Minimize the fillets into items roughly 4 cm extensive by 6 or 7 cm lengthy.
– Clear the prawns by eradicating the top, shell, legs and tail.
– To take away the digestive system, make a small incision within the again and take away what seems to be a darkish vein.
– Make the skewers by alternating the substances within the following order: prawn, chili, onion, fish, chili, onion, prawn and so forth.
– Salt the skewers and brush them with a preparation of oil, pepper, and thyme. – Place on a grill or average oven, turning till the haddock is golden.
