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