Monkfish & mussel skewers
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.