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. 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 medallionsBaby 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. 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. NOW READ: Recipe of the day: Muffin and Sourdough pizza recipe to celebrate pizza day
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