Salmon & Monkfish Kebabs
Description
Tender pieces of salmon and monkfish marinated in lemon juice and whole grain mustard, grilled and served with parsley and tomato salsa.
Ingredients
- ½ lb salmon fillet, cut into chunks
- ½ lb monkfish, cut into chunks
- 16 large uncooked prawns, shelled
- 1 large lemon cut into 8 wedges
- 1 Tbs whole grain mustard
- 1 Tbs lemon juice
- 1 Tbs fresh dill leaves, chopped
- 1 Tbs extra virgin olive oil
- 2 limes, zest and juice
- 1 red pepper, de-seeded and finely diced
- 1 small red onion, finely diced
- ½ cup fresh parsley leaves, chopped
- 3 Tbs cider vinegar
Methods/steps
Marinate
- 1 Place the salmon, monkfish and prawns in a shallow dish. Mix all the ingredients for the marinade in a bowl. Pour over. Marinate in the fridge overnight, or for a minimum of 30 minutes.
- 1 Alternate pieces of marinated fish, prawns and lemon wedges onto medium long skewers. Grill or broil 5 minutes on each side.
- 2 While the fish is grilling, mix in a bowl all the ingredients for the salsa.
- 1 Place 2 kebabs on a bed of rice and spoon 2-3 Tbs salsa on the side.
Additional Tips
Preparing the salsa in advance and chilling in the fridge helps to bring out the flavors.
Serve with a timbale of rice.
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