Fine fish skewers

Ingredients for 4 servings:

• 125 g salmon fillet(s)
• 200 g fish (monkfish/anglerfish)
• 140 g sole fillet
• 120 g shrimp(s), without shell
• 4 tsp olive oil
• 1 tbsp lemon juice
• 1 ml Worcestershire sauce
• salt and pepper
• 1 tbsp parsley, chopped
• ½ handful of dried mushrooms (shijitake mushrooms)
• 200 g broccoli
• 2 tomatoes
• 10 green olives with pepper filling
• 1 orange(s)
• 1 kiwi(s)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

WW-suitable, 4.5* per portion

Cut the salmon and monkfish into pieces and place them in a bowl with the sole fillets and shrimp. Mix together the oil, lemon juice, Worcestershire sauce, salt, pepper, and parsley and pour over the fish. Marinate the fish in the refrigerator for about 1 hour. Soak the shiitake mushrooms in water. Cut the broccoli into florets and blanch them in boiling salted water. Cut the tomatoes into pieces and halve the olives. Fillet the orange and slice the kiwi. Soak 4 wooden skewers in water. Roll up the sole fillets and thread them onto the skewers with the remaining ingredients. Cook the fish skewers on the grill for about 10 minutes, turning occasionally. Brush the remaining marinade several times. 1 skewer has 4.5 points.