When Easter is over, it’s time to get the barbecue out of the shed. And why not skip the hamburger and hot dogs for once and cook some juicy seafood skewers instead.
650 g [1,5 lb] Fish, shrimps and scallops or mussels.
Choose fish with solid consistency like
Catfish, turbot or halibut
16 slices of bacon
1 red and 1 green pepper
4 bay leaves
Baked potatoes or rice
 Cut the fish meat into equal sized pieces, sprinkle some salt and pepper over and let the fish rest for about 10 minutes.
 Cut the onions and peppers in equal sized pieces.
 Roll bacon around the shells and shrimps Thread the fish, peppers and onion, laurel leaves shrimps and shells alternately on the skewers.
 Grill the skewers for approx. 2,5 – 3 min. on each side.
 Server with baked potatoes or rice, bearnaise sauce and a salad.