Citrus monkfish
kebabs are not only quick and easy to make, these light meals are in
fact healthy, low-fat and fulfilling. Well-seasoned with fresh herbs and tangy
wholegrain mustard, the grilled skewers of threaded monkfish tail,
tiger prawns and green courgette pack a flavor punch. An ideal health
diet for weight watchers.
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Ingredients :
Serves 4
For the marinade :
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1 tbsp sunflower oil
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finely grated rind and juice of 1 lime
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1 tbsp lemon juice
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1 sprig of freshly chopped rosemary
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1 tbsp wholegrain mustard
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1 garlic clove, peeled and crushed
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salt and freshly ground black pepper
For the kebabs :
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450g / 1lb monkfish tail
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8 raw tiger prawns
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1 small green courgette, trimmed and
sliced
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4 tbsp of half-fat créme fraîche
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Method :
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Preheat the grill and line the grill rack
with tinfoil. Mix all the marinade ingredients together in a small bowl
and reserve.
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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.
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Peel the prawns, leaving the tails intact
and remove the thin black vein that runs down the back of each prawn.
Place the fish and prawns in a shallow dish.
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Pour the marinade over the fish and
prawns. Cover lightly and leave to marinate in the refrigerator for 30
minutes. Spoon the marinade over the fish and prawns occasionally
during this time. Soak the skewers in cold water for 30 minutes, then
drain.
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Thread the cubes of fish, prawns 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
cooked thoroughly and the prawns have turned pink. Occasionally brush
with the remaining marinade and turn the kebabs during cooking.
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Mix 2 tablespoons of the marinade with
the créme fraîche and serve as a dip with the kebabs.
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