Salmon & monkfish kebabs
Tender pieces of salmon and monkfish marinated in lemon juice and whole grain mustard, grilled and served with pepper and parsley salsa.
Ingredients
1⁄2 pound salmon (salmon fillet cut into chunks)
1⁄2 pound monkfish (cut into chunks)
16 shrimp (raw, shelled and deveined)
1 lemon (large, cut into 8 wedges)
1 tablespoon mustard (whole grain mustard)
1 tablespoon lemon juice
1 tablespoon dill (fresh dill leaves)
1 tablespoon olive oil
2 lime (zest and juice)
1 bell pepper (red, orange or yellow, seeds removed, finely chopped)
1 onion (small, finely chopped)
1⁄2 cup parsley (fresh leaves, finely chopped)
3 tablespoons vinegar (cider vinegar)
Instructions
Marinate
- Place the salmon, monkfish and prawns in a shallow dish.
- Mix the whole grain mustard, lemon juice and dill in a bowl. Pour over the fish and prawns.
- Marinate in the fridge overnight, or for a minimum of 30 minutes.
Grill
- Alternate pieces of marinated fish, prawns and lemon wedges onto medium long skewers.
- Grill or broil 5 minutes on each side.
- While the fish is grilling, mix in a bowl olive oil, zest and juice of the limes, red pepper, onion, parsley and cider vinegar, all the ingredients for the salsa.
Garnish and serve
- Place 2 kebabs and spoon 2-3 Tbs salsa on the side.
Total time
30 minutes
Cooking time
10 minutes
Preparation time
20 minutes
Yield
4 servings
Notes
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 the kebabs on a bed of rice, or with a timbale of rice, and the sauce on the side.
Source
easy, grill, bake
fish & seafood, light meal, main meal
International food recipes
Food in the World
Food in the World