Seafood Brochettes

450 g/1 lb cod fillet, skinned and cut into
2.5 cmil inch cubes
12 large prawns, impeded
I small green pepper, cored, deseeded and cut
into 2 cm/3/4 inch pieces
4 firm tomatoes, quartered
8 button mushrooms, wiped and trimmed
8 bay leaves
2 tablespoons fresh lime juice
3 teaspoons finely chopped fresh tarragon or
1 teaspoon dried tarragon

Preheat the grill to moderate.

Thread the cod on to 4 greased kebab skewers with the prawns, green pepper, tomatoes, mushrooms and bay leaves. Sprinkle the brochettes with a little lime juice and the tarragon.

Cook under the grill for 10 minutes, turning frequently and basting with the remaining lime juice, until the cod is cooked through and flakes easily when pierced with a sharp knife.

Transfer the brochettes to a heated serving dish and serve with brown rice and a green salad. SERVES 4