Fish Skewers with Pineapple

Ingredients11

• large shrimp, head off, shell on4 Stück
• cod fillet150 g
• skinless salmon fillet150 g
• lime2 Stück
• teriyaki sauce50 ml
• toasted sesame oil1 dash
• salt1 Prise
• red bell pepper1 Stück
• red onion1 Stück
• fresh pineapple, about 3/4 inch thick2 Scheiben
• lemongrass stalk2 Stängel

Instructions

1. 1

   Carefully peel the shrimp, cut along the back and pull out the vein. Wash the shrimp and pat dry.

2. 2

   Cut the cod and salmon each into four larger cubes.

3. 3

   Squeeze the limes. Mix half of the juice with the teriyaki sauce, 1 dash of roasted sesame oil and a pinch of salt.

4. 4

   Mix the shrimp, cod, salmon and marinade in a bowl and let marinate, covered, in the refrigerator for 1 hour.

5. 5

   Preheat the grill to 180 °C. Wash the bell pepper, halve lengthwise, deseed and cut into coarse pieces. Peel and quarter the onion, and quarter the pineapple slices. Remove the outer leaves from the 2 stalks of lemongrass.

6. 6

   Thread the shrimp, fish, bell pepper, onion and pineapple alternately onto the lemongrass, with shrimp forming the start and end.

7. 7

   Grill the skewers with the lid closed over direct heat for about 8 minutes, turning once, until the fish is cooked through and the edges are lightly browned. Drizzle with the remaining lime juice.