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Fish brochette with wild rice
Also try this delicious fish brochette with wild rice
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Ingredients
Directions
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Cut the fish into cubes of 4 cm and sprinkle them with lemon juice. Boil the carrot for 4 minutes and the snow peas for 2 minutes. Rinse cold water and let it drain well.
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Wrap each fish cube in raw ham. Thread the fish cubes, alternating with piles of 3-4 snow peas and the carrot pieces on the skewers. Brush them with olive oil.
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Cook the rice. Heat a grill pan and toast the fish brochettes golden brown and cooked for 8-10 minutes. Turn them regularly.
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Serve the fish with the rice topped with a few corn kernels.
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Nutrition
575Calories
Sodium0% DV0g
Fat18% DV12g
Protein94% DV47g
Carbs23% DV68g
Fiber0% DV0g
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