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Salmon & Monkfish Kebabs

Created by All Foods Natural, Tuesday, 25 March 2008

Description

Tender pieces of salmon and monkfish marinated in lemon juice and whole grain mustard, grilled and served with parsley and tomato salsa.

Ingredients

At a glance

Cuisine

Ingredients

Fish and Seafood

Cooking Method

Difficulty

Course/Dish

Fish and Seafood Dishes

Seasonal Eating

Serves

4

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

Marinade

1 Tbs whole grain mustard
1 Tbs lemon juice
1 Tbs fresh dill leaves, chopped

Salsa

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.

Grill

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.

Garnish and serve

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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