Choice cod and crunchy peppers, a deliciously different dinner
Ingredients:
1 lb. (450g) cod fillet
8 oz. (225g) button mushrooms
1 medium green pepper
13 oz. (370g) canned pineapple cubes, drained
2 oz. (50g) butter, melted
2 level tablespoons chopped parsley
8 slices rindless streaky bacon
4 medium tomatoes
salt and pepper
half a small lemon
1 tablespoon soy sauce
Cooking Instructions:
Cut the cod into bite-sized chunks, removing any skin and bones
Place the cod in a bowl with the mushrooms and drained pineapple cubes
Halve the green pepper, remove seeds, then cut into 1 inch (2.5cm) strips and put into the bowl
Grate the rind of the lemon and place in a separate small bowl with the chopped parsley, melted butter, soy sauce, salt and pepper
Mix together then pour over the fish
Leave to stand for 30 minutes, turning once
Stretch each slice of bacon with the back of a knife, then roll up the bacon
Cut a cross in each tomato
Drain the sauce off the fish and place on one side for basting
Thread the cod chunks, mushrooms, pineapple, and bacon rolls onto 4 kebab skewers
Pre-heat the grill to moderately hot and cook the kebabs and tomatoes for 5-7 minutes each side, basting them as they cook with the butter mixture that was set aside for basting