Salmon & monkfish kebabs


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


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, seeds removed and finely chopped)
1 onion (red, small, finely chopped)
1⁄2 c parsley (fresh leaves, finely chopped)
3 T vinegar (cider vinegar)



  1. 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. 1 Alternate pieces of marinated fish, prawns and lemon wedges onto medium long skewers. Grill or broil 5 minutes on each side.
  2. 2 While the fish is grilling, mix in a bowl all the ingredients for the salsa.

Garnish and serve

  1. 1 Place 2 kebabs on a bed of rice and spoon 2-3 Tbs salsa on the side.


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 with a timbale of rice.

4 servings
Preparation time
Cooking time
Total time
30 minutes