Preparation time: 15 minutes. Serves: 4

Cooking time 10 minutes

Ingredients

• 500g-750g (1-1 ½ lb) monkfish tails, skinned
• 1 onion, quartered and layers separated
• 8 mushrooms
• 1 courgette, cut into 8 pieces
• Vegetable oil, for brushing
• Watercress or flat leaf parsley to garnish

Marinade

• Grated rind and juice of 2 limes
• 1 garlic clove, finely chopped
• 2 tablespoons finely sliced fresh root ginger
• 2 fresh chillies, red or green or 1 of each, deseeded and finely chopped
• 2 lemon grass stalks, finely chopped
• A handful of chopped fresh coriander
• 1 glass red wine
• 2 tablespoons sesame oil
• Freshly ground black pepper

Procedure

• Combine all the ingredients of the marinade in a large bowl. Cut the fish into large cubes and add to the marinade with the onion, mushroom and courgette.
• Cover and refrigerate for 1 hour to allow the flavours to blend.
• Brush the rack of the grill pan lightly with oil to prevent the kebabs from sticking.
• Thread 4 skewers with alternate chunks of fish, mushrooms, courgette and onion.
• Brush with a little oil and grill under a preheated hot grill for about 10 minutes, turning at intervals.
• Garnish with watercress or flat leaf parsley.

Or You Could Try…..

Use any firm white fish such as halibut, sea bass, swordfish, cod or haddock, if you prefer.