INGREDIENTS

INSTRUCTIONS

Cut the fish into large cubes, put it into a dish and sprinkle with
lemon juice, salt and pepper.  Cut the onions into wedges, put them
into a separate bowl with the mushrooms, add a good grinding of
pepper, and oil and lemon juice - in the ratio of 2 tablespoons oil  to
1 tablespoon lemon. Leave to absorb flavours for an hour or more.
Halve the bacon rashers, de-rind them, stretch and roll them up
loosely.  The sauce can also be made in advance.  Beat the honey,
mustard and  egg yolk together in a small bowl. Add the vinegar, a
spoonful at a  time, whisking it in with a balloon whisk or fork. Then
add the oil,  pouring it from a jug in a thin stream and whisking the
contents of  the bowl all the time as you pour. Continue whisking for
about a  minute until the sauce is a homogeneous thick cream, then
season to  taste with salt and pepper.  Close to serving time, thread
the fish, onions and mushrooms on to  skewers, adding the bacon rolls
and tomatoes here and there. Grill  for 10 minutes or so under
medium-high heat, turning and basting  occasionally with the marinade
liquid.  Serve immediately with a dish  of rice and hand round the
sauce separately.  Source: Philippa Davenport in "Country Living"
(British), May 1987.  Typed for you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 433
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 188.1mg
Sodium: 577mg
Potassium: 1621.7mg
Carbohydrates: 15.7g
Fiber: 2.6g
Sugar: 5.3g
Protein: 65.9g