About this recipe:Sumptuous seafood on skewers with cheerful yellow pepper, baby tomatoes and cubes of bread makes an attractive meal, great for entertaining. A fresh basil and lime mayonnaise completes the dish. Serve with a mixed green or an asparagus salad.
2 tbsp olive oil
1 yellow pepper, deseeded and cut into 2.5cm squares
24 peeled raw tiger prawns, about 225g in total, thawed if frozen
350g monkfish fillet, cut into 2.5cm cubes
75g Parma ham, cut into strips 2.5cm wide
24 baby plum or cherry tomatoes, about 300g in total
16 cubes of bread such as ciabatta or rustic-type loaf
4 tbsp reduced-fat mayonnaise
1 tbsp chopped fresh basil
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Method Prep:30min › Cook:7min › Ready in:37min
Soak 8 long, wooden skewers in cold water for about 30 minutes. Squeeze the juice from 1 of the limes. Put 1 tbsp of the lime juice into a bowl with the oil and whisk together, seasonIng with a little freshly ground pepper. Reserve the remaining lime juice and cut the other lime into 4 wedges, then set aside.
Add the pieces of pepper to the marinade (there should be about 16 squares) and toss until coated, then remove and set aside, leaving as much marinade as possible behind. Do the same with the prawns and, finally, the monkfish.
Wrap each monkfish cube in a strip of Parma ham; the 2 ends should just overlap, leaving the sides of the monkfish showing, so trim if necessary. (Don't use more than a single layer of ham, or the fish will take longer to cook than the other ingredients.)
Preheat the grill to high. Thread the wrapped fish onto the skewers, alternating with the prawns, pepper squares and tomatoes (plum tomatoes should be threaded horizontally). Make sure that there is still about 10cm left at the top of each skewer to add the bread.
Grill the brochettes for 1½ minutes on each side. Add the cubes of bread to the end of the skewers and grill for a further 3–4 minutes, twisting the bread cubes and turning the skewers as needed, until all the ingredients are golden brown and cooked through.
Meanwhile, mix together the mayonnaise with the basil and reserved lime juice. Serve 2 brochettes per person, accompanied with the basil mayonnaise and a wedge of lime to squeeze over the fish.
Any firm fish could be used as an alternative; swordfish would be ideal. Other vegetables which would work well in these brochettes include sliced courgettes, red onions cut into thin wedges, or peeled shallots, blanched in boiling water for 3 minutes. If preferred, serve with sweet chilli dipping sauce.
*Don't season the fish with salt before cooking as this will draw out some of the juices which help to keep it moist. Also, both the ham and bread have high salt content, so extra salt shouldn't be necessary. *To peel the prawns, twist off the head, peel away the legs and shell in one piece, then gently hold the tail and pull out the flesh. *For speed, you can thaw frozen prawns quickly in a sieve under cold running water, then drain on kitchen paper.