Fish brochette with wild rice

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.

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.

Cook the rice. Heat a grill pan and toast the fish brochettes golden brown and cooked for 8-10 minutes. Turn them regularly.

Serve the fish with the rice topped with a few corn kernels.