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Haddock Kebabs Recipe
|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)|
|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)|
Calories 668 Calories from Fat 302
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 11.2 g56%
Trans Fat 0 g
Cholesterol 70.1 mg
Sodium 893.7 mg37.2%
Total Carbohydrates 73 g24.4%
Dietary Fiber 9.2 g36.8%
Sugars 27 g
Protein 26 g51.5%
Vitamin A 50.7% Vitamin C 110.3%
Calcium 19.5% Iron 19.1%
*Based on a 2000 Calorie diet
Stir the lemon juice and parsley into the prepared bechamel.
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.