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Citrus Monkfish Kebabs Recipe

Citrus Monkfish Kebabs Recipe - 4 servings


For the marinade:

1 tablespoon sunflower oil

Finely grated rind and juice of 1 lime

1 tablespoon lemon juice

1 sprig of freshly chopped rosemary

1 tablespoon wholegrain mustard

1 garlic clove, peeled and crushed

Salt and freshly ground black pepper


For the kebabs:

450g monkfish tail

8 raw tiger shrimps

1 small green courgrette, trimmed and sliced

4 tablespoons crème fraiche


Mix all the marinade ingredients together in a small bowl and reserve. Using a sharp knife, cut down both sides of the monkfish tail. Remove the bone and discard. Cut away and discard any skin, then cut the monkfish into bite-sized cubes. Peel the shrimps, leaving the tails intact, and remove the think black vein that runs down the back of each shrimp. Place the fish and shrimps in a shallow dish. Pour the marinade over the fish and shrimps. Cover lightly and leave to marinade in the refrigerator for 30 minutes. Spoon the marinade over the fish and shrimps occasionally during this time. Soak the skewers in cold water for 30 minutes to stop them burning, then drain. Preheat the grill and line the grill rack with tinfoil. Thread the cubes of fish, shrimps and courgettes on to the drained skewers. Arrange on the grill rack then place under the preheated grill and cook for 5-7 minutes, or until thoroughly cooked and the shrimps have turned pink. Occasionally brush with the remaining marinade and turn the kebabs during cooking. Mix 2 tablespoons of the marinade with the creme fraiche and serve as a dip with the kebabs.

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