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About this recipe: To create these succulent mini kebabs, marinated cubes of monkfish fillet and fresh mussels are threaded onto skewers with a selection of colourful vegetables, then lightly grilled. They make an extra special hot nibble to hand round at a celebration party or present on a buffet table. You can use any firm fish that will hold it's shape.
Good source of vitamin B12. Useful source of vitamin C, vitamin E.
For prawn and scallop kebabs, use 16 raw peeled prawns and 16 shelled fresh queen scallops in place of the monkfish and mussels. * To make tuna or swordfish kebabs, cut 300 g (10½ oz) fresh tuna or swordfish fillet into 16 small cubes and marinate in a mixture of the finely grated zest and juice of 1 lime, 1 small crushed garlic clove, 1 tbsp extra virgin olive oil, 1 tsp Cajun seasoning, and salt and pepper to taste. Seed 1 red pepper and cut into 16 small chunks, and quarter 4 shallots or baby onions. Thread the marinated fish onto skewers with the prepared vegetables and 16 very small button mushrooms. Grill as in the main recipe.
Monkfish has a huge, ugly head, and only the tail is eaten. The firm flesh tastes rather like lobster. Monkfish is an excellent source of phosphorus and a useful source of potassium, which is vital to help regulate blood pressure. * Mussels provide several minerals, in particular copper, iodine, iron and zinc. Mussels are also an extremely good source of vitamin B12, needed for the maintenance of a healthy nervous system.