Monkfish and mussel kebabs

    1 hour 30 min

    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.

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    Serves: 8 

    • finely grated zest and juice of 1 lemon
    • juice of 1 lime
    • 1 tbsp extra virgin olive oil
    • 2 tsp clear honey
    • 1 garlic clove, crushed
    • 1 tbsp chopped fresh oregano or marjoram
    • 1 tbsp chopped parsley
    • 200 g (7 oz) monkfish fillet, cut into 16 small cubes
    • 16 shelled fresh mussels, about 125 g (4¼ oz) in total
    • 1 small yellow pepper, seeded and cut into 16 small chunks
    • 1 courgette, cut into 16 thin slices
    • 16 cherry tomatoes
    • salt and pepper
    • lime or lemon wedges to garnish

    Prep:1hr20min  ›  Cook:10min  ›  Ready in:1hr30min 

    1. Put the lemon zest and juice, lime juice, oil, honey, garlic, chopped oregano or marjoram, parsley, and salt and pepper to taste in a shallow non-metallic dish. Whisk together, then add the monkfish cubes and mussels. Turn the seafood to coat all over with the marinade. Cover and marinate in the fridge for 1 hour.
    2. Meanwhile, put 16 wooden skewers in warm water and leave to soak for 10 minutes. Drain. Preheat the grill to moderately high.
    3. Onto each skewer, thread 1 cube of monkfish, 1 mussel, 1 piece of yellow pepper, 1 slice of courgette and a cherry tomato. (Reserve the marinade.) Leave the ends of the skewers empty so they will be easy to hold.
    4. Place the kebabs on a rack in the grill pan and grill for 8–10 minutes or until the monkfish is cooked and the vegetables are just tender, turning occasionally and brushing frequently with the marinade. Serve hot, garnished with lime or lemon wedges.

    Each serving provides

    Good source of vitamin B12. Useful source of vitamin C, vitamin E.

    Some more ideas

    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.

    Plus points

    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.

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