Events and Celebrations

Monkfish & Prawn Kebabs

prep 15 mins, plus soaking and marinating cook 4—6 mins
  • 8 large rosemary sprigs
  • 500 g (1 lb) monkfish fillets, cut into 16 large chunks
  • 16 raw peeled tiger prawns, deveined
  • 2 garlic cloves, crushed
  • grated rind and juice of 1 lemon
  • 1½ tablespoons extra virgin olive oil
  • 1 recipe quantity Aïoli (see page 122) with 1 tablespoon lemon juice added with the egg yolks

Rip the rosemary leaves from the stalks, leaving a few rosemary leaves on the end of each sprig. Cut the other end on a diagonal to form a sharp tip. Soak in cold water for 30 minutes. Finely chop 1 tablespoon of the rosemary leaves, reserving the rest for another dish.

Thread the fish chunks on to the soaked rosemary skewers, alternating with the prawns, allowing 2 cubes of fish and 2 prawns per skewer. Place in a shallow nonmetallic dish.

Combine the chopped rosemary, garlic, lemon rind and some salt and black pepper with the oil, pour over the kebabs and leave to marinate for 1 hour. Remove from the marinade. Cook on a hot barbecue for 2—3 minutes on each side until cooked, squeeze the lemon juice over the kebabs and serve with the lemon aïoli.

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