Salmon & monkfish kebabs

Description

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

Ingredients

1⁄2 lb salmon (salmon fillet cut into chunks)
1⁄2 lb monkfish (cut into chunks)
16 shrimp (raw, shelled and deveined)
1 lemon (large, cut into 8 wedges)
1 T mustard (whole grain mustard)
1 T dill (fresh dill leaves)
1 T olive oil
2 lime (zest and juice)
1 bell pepper (red, orange or yellow, seeds removed, finely chopped)
1 onion (small, finely chopped)
1⁄2 c parsley (fresh leaves, finely chopped)
3 T vinegar (cider vinegar)

Instructions

Marinate

  1. Place the salmon, monkfish and prawns in a shallow dish.
  2. Mix the whole grain mustard, lemon juice and dill  in a bowl. Pour over the fish and prawns.
  3. 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.
  2. Grill or broil 5 minutes on each side.
  3. While the fish is grilling, mix in a bowl olive oil, zest and juice of the limes, red pepper, onion, parsley and cider vinegar, all the ingredients for the salsa.

Garnish and serve

  1. Place 2 kebabs and spoon 2-3 Tbs salsa on the side.

Notes

If necessary, brush the kebabs with a little olive oil before grilling.

Preparing the salsa in advance and chilling in the fridge helps to bring out the flavors.

Serve the kebabs on a bed of rice, or with a timbale of rice, and the sauce on the side.

Yield
4 servings
Preparation time
20
Cooking time
10
Total time
30 minutes