Monkfish recipes made into kebabs are a wonderful and fun way of serving fish. This recipe is ideal for Monk fish or other firm white fish such as swordfish or tuna. Serve these kebabs with a fresh green salad, a pilaf rice and tzatziki.

Ingredients:

• 750g monkfish
• 1 red onion
• 1 green pepper (capsicum)
• 1 red pepper (capsicum)
• 15 fresh bay leaves
• 15 large prawns, peeled
• 4 tablespoons extra virgin olive oil
• 4 tablespoons lemon juice
• 2 garlic cloves, chopped finely
• freshly ground salt and pepper
• lemon wedges to serve

Preparation:

• Cut the fish into cubes about 2.5 cm each
• Cut the peppers into similar size pieces.
• Slice the red onion into quarters and then into half again

Make the marinade:

• Add the lemon juice, olive oil, garlic and salt and pepper to a bowl and whisk until combined.
• Put the onion and pepper slices, prawns and monkfish into the bowl and toss in the marinade until it is all coated.
• Put in the fridge and leave for at least 2-3 hours or overnight if necessary.
• Thread the monkfish, prawns, red onion, red and green peppers and bay leaves onto the skewers, alternating the monkfish and prawns between the red and green peppers to give a bright colour and variety.
• You can cook these under the grill or on a barbecue.
• Baste with any remaining marinade whilst cooking.
• Cook until the fish is tender and cooked through.
• Serve with lemon wedges.