Marinated Monkfish Kebabs

Name: Marinated Monkfish Kebabs
Prep time: 105 min
Cook time: 10 min
Total time: 115 min
Cuisine: International
Ingredients: 675-900g Monkfish; 12-16 Bay Leaves; 12 unshelled cooked prawns; 1 endive; 1 large mango; 1 honeydew melon; thinly pared orange and lemon rind to garnish; Marinade; 1 small onion or shallot; juice of 1-2 oranges; juice of 1-2 lemons; equal quantity of olive oil to citrus juice; salt and freshly ground black pepper; 2 teaspoons crushed cardamom seeds

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Prep: 105 mins

Cook: 10 mins

Main Course

Ingredients

675-900g Monkfish
12-16 Bay Leaves
12 unshelled cooked prawns
1 endive
1 large mango
1 honeydew melon
thinly pared orange and lemon rind to garnish
Marinade
1 small onion or shallot
juice of 1-2 oranges
juice of 1-2 lemons
equal quantity of olive oil to citrus juice
salt and freshly ground black pepper
2 teaspoons crushed cardamom seeds

Accompaniment

Description

Who says summer, says BBQ... This recipe is an healthy alternative to the pork ribs, and other meats...

Method

1
1. Prepare the monkfish as described on page 48 and cut the flesh into nice chunky cubes. Place in a glass or earthenware bowl.

2. Make the marinade. Chop the onion or shallot finely and add the orange and lemon juice, the same quantity of olive oil, pinch each of salt and pepper, and the crushed cardamom seeds. Give the marinade a stir, and pour over the cubes of monkfish – lave t marinate for 2 hours.

3. Thread four skewers alternatively with the monkfish, bay leaves, prawns, bay leaves…

4. Turn them slowly as you cook them under a hot grill, or over a BBQ fire, basting all the time with the marinade mixture. Reserve a little of the marinade and use, if liked, as dressing for the salad.

5. Arrange the kebabs on a platter of endive or crisps shredded lettuce with slices of mango and honeydew melon. Garnish with thinly pared ribbons of orange and lemon rind.