If you are still scratching your head trying to figure out what to cook for your loved one on Valentine’s Day , look no further than Philicity Reeken’s Hake and Prawn Skewers with Cucumber and Pineapple Salad recipe.
This recipe combines the tantalising flavours of the sea with the fresh zest of tropical fruits.
Philicity said her approach to this meal goes beyond the mere act of cooking.
“It’s about creating an experience that celebrates the shared moments between lovers.”
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Hake and Prawn Skewers with Cucumber and Pineapple Salad
Ingredients
Skewers
3 prawns per person (with heads attached)
1 fillet of hake (approximately 400g) or frozen skinless medallions
Baby onions
Baby tomatoes
Sweet paprika peppers
Salad
Cucumbers
Pineapple
Mango
Sliced mangetout
Sweet paprika peppers
Dressing
Lime juice
Red wine vinegar
Chopped red chili (deseeded if preferred)
Oil
Skewer Sauce
Oil
Fish spice
Prawn spice
Liquid smoke
Sides
Pita bread
Tzatziki spread
Method
Chop all the salad ingredients into bite-sized pieces and mix lime juice, chopped chili, red wine vinegar, and oil for the dressing.
Refrigerate the dressing. For the skewers, alternate hake, peppers, prawns, and onions.
Brush with the skewer sauce and grill for about 5 minutes on each side or until you achieve char lines.
Serve the skewers with hot pita bread smeared with tzatziki and the refreshing cucumber and pineapple salad.
*This recipe was sent to The Citizen by El Broide
Print
Hake and Prawn Skewers with Cucumber and Pineapple Salad
Author: Philicity Reeken
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Category: Lunch, Dinner
Method: Frying
Cuisine: english
Skewers
3 prawns per person (with heads attached)
1 fillet of hake (approximately 400g ) or frozen skinless medallions
Baby onions
Baby tomatoes
Sweet paprika peppers
Salad
Cucumbers
Pineapple
Mango
Sliced mangetout
Sweet paprika peppers
Dressing
Lime juice
Red wine vinegar
Chopped red chili (deseeded if preferred)
Oil
Skewer Sauce
Oil
Fish spice
Prawn spice
Liquid smoke
Sides
Pita bread
Tzatziki spread
Chop all the salad ingredients into bite-sized pieces and mix lime juice, chopped chili, red wine vinegar, and oil for the dressing.
Refrigerate the dressing. For the skewers, alternate hake, peppers, prawns, and onions.
Brush with the skewer sauce and grill for about 5 minutes on each side or until you achieve char lines.
Serve the skewers with hot pita bread smeared with tzatziki and the refreshing cucumber and pineapple salad.
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