Monkfish and Prawn Citrus Skewers recipe

Monkfish and prawns are marinated in a simple mixture of lime juice, garlic cloves, green chilli and teriyaki sauce before being grilled until crisp in this fabulous BBQ recipe.

Ingredients:

• 400g monkfish fillet, skinned and boned
• 200g cooked prawns, deveined
• 3 limes
• 1/2 green chilli
• 1 garlic clove
• 2 tbsp. teriyaki sauce
• 2 tbsp. oil
• 16 small soaked bamboo skewers

Directions:

1. Cube the monkfish. Mince the garlic clove and the chilli, omitting the seeds if desired. Juice the limes.

2. Combine the lime juice, green chilli, garlic clove and teriyaki sauce in a bowl and add the monkfish and prawns. Stir to coat, then cover and marinade for 1 hour.

3. Thread the fish and prawns onto skewers. Heat a BBQ over a high heat, lightly oil the cooking grate and add the skewers. Cool for 2-3 minutes on either side until the fish is cooked through.

You could use a red chilli and some sweet chilli sauce in place of the teriyaki sauce to make sweet chilli skewers. Serves 4-6.

Author: Laura Young.

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