Monkfish & mussel skewers







Cook Time

70-75 Min


  • 1 teaspoon olive oil
  • 2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon paprika
  • 1 garlic clove, crushed
  • 450g/1lb monkfish, skinned, boned and cut into 2.5cm/1in chunks
  • 4 rashers turkey bacon
  • 8 cooked mussels
  • 8 raw tiger prawns, peeled and deveined, but with tails left intact
  • 1 tablespoon chopped fresh dill
  • salt and freshly ground black pepper
  • If using bamboo or wooden skewers, soak in water for 30 minutes to prevent them burning.
  • Mix together the oil, lemon juice, paprika and garlic, and season with salt and pepper.
  • Put the monkfish in a shallow glass dish. Pour the marinade over the fish and toss to coat evenly. Cover and leave in a cool place for 30 minutes.
  • Preheat the grill to high. Cut the turkey rashers in half, and wrap each strip around a mussel. Thread onto 4 skewers, alternating with the fish cubes and prawns. Grill the kebabs for 7–8 minutes, turning once and basting with the marinade.
  • Sprinkle with the chopped dill and salt. Serve hot with salad and rice.
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