Barbecued Seafood on Skewer with Veg Rice and White Butter Sauce

This was a very popular dish in a restaurant where I once worked.
It had quality seafood i.e prawns scallops and sole, it was served with a beurre blanc sauce on a bed of rice.
In today's dish I will be using a cheaper selection of fish. I purchased it in Dunnes Stores at e 9.99 a Kilo there is salmon,hake and smoked cod, you can use any fish that is available on the day. I added squares of bacon and button mushrooms. I will be making my version of beurre blanc sauce.
A little tip steep the wooden skewers in cold water for about 1 hour before using, this hardens them and prevents them burning on the grill or barbecue.

Ingredients
1 Kg seafood of your choice
250 g Button mushrooms
4 rashers of bacon cut into squares
400g Long grain rice
100g Frozen peas
100g Finely diced red,green peppers
100g Finely diced onion
100g Butter
400Ml Pouring cream
3 Tablespoon of wine vinegar or white malt vinegar
Pinch of chopped parsley
Rock sea salt / Pepper
8 Bamboo Skewers (2 per portion)

Method.
Arrange the seafood, bacon and mushrooms onto the skewer
1 piece of fish, bacon and mushroom until skewer is full
Dry with kitchen paper
Season and dust with flour
Roll on cooking oil and place on hot grill or barbecue for 1 minute
Turn over and grill for another minute
Remove from grill and place on to a greased tray
Place into a pre heated oven at 175c
Cook for a further 5 mins
Cook the rice as directed on pack
Just before removing from heat add peas and peppers
Wash off with hot water
Drain very well and keep warm
Sauce.
Sweat off the finely diced onion and parsley in a little butter
Add in vinegar bring to the boil
Reduce the vinegar until nearly dry
Whisk in the butter
Pour in the cream
Bring to the boil and reduce to the required consistency
Make a bed of rice on a plate
Place the cooked fish on top
Coat with the sauce and serve