MONK-FISH AND MUSSEL SKEWERS

white fish such as monk fish is a good sauce of protein whilst also being low in calories and fat. These attractive seafood kebabs, flavored with a light marinade, are excellent grilled or barbecued and served with herby boiled rice and a mixed leaf salad

Ingredients

Serves 4

450 gram monk-fish skinned and boned

5 ml olive oil

30 ml lemon juice

5 ml paprika

1 garlic clove, crushed

4 turkey rashes

8 cooked mussels

8 raw prawns

15 ml chopped fresh dill

Salt and black pepper

Lemon wedges

To garnish salad leaves and long grain and wild rice, to serve

Method

1.     1. / cut the monk-fish into 2.5 cm cubes and place in a shallow glass dish.mix together the oil, lemon juice, paprika and garlic clove and season.

2.      2. /pour the marinade over the fish and toss to coat evenly. Cover and leave in a cool place for 30 minutes.

3.       3./cut the turkey rashers in half and wrap each strip around a mussel. Thread on a skewers, alternating with the fish cubes and raw prawns. Preheat the grilled to high.

4.       4./grill the kebabs for 7-8 minutes. Turning once and basting with the marinade. Sprinkle with chopped dill and salt. Garnish with lemon wedges and serve with salad and rice.