Sat, 12 August 2023
INGREDIENTS:
For The Fish:
400g Monkfish fillets, cut into 4 cm chunks
200g jumbo prawns peeled and deveined
1 lemon
1 red onion peeled , cut into quarters
Mixed pepper chunks
For The Marinade:
100ml Wicklow rapeseed oil
1 lemon
1 tbsp chopped Coriander
1 tbsp chopped parsley
1 tbsp chopped mint
2 garlic cloves, crushed to a paste
1/4 tsp smoked paprika
1/4 cracked black pepper
RECIPE:
1. Mix together your marinade ingredients and season with salt.
2. Pour the resulting marinade over your uncooked monkfish and prawns.
3. Cover your fish and refrigerate for 3-to-4 hours.
4. Remove from the fridge and leave for 30 minutes until at room temperature.
5. Thread your monkfish and prawns onto steel skewers, bunched between diced red onion
and peppers.
6. Place these skewers onto a hot chargrill pan or BBQ, and cook for 3/4 minutes on each
side until the fish is firm to touch and lightly charred
7. Squeeze some fresh lemon juice over your skewers, and serve with salad and potatoes.
