Monkfish & Prawn Kebabs With Tomato Salsa
Monkfish & Prawn Kebabs With Tomato Salsa
These kebabs taste really wonderful when served with a Mexican style tomato sauce.
Ingrediënten
- 700 grams Monkfish Tail
- 100 grams about 4 Large Raw Tiger Prawns or 8 to 12 Smaller Ones
- 1 Garlic Clove Crushed
- 1 Teaspoon Ginger Puree or Freshly Grated Ginger
- 1 Green Chilli Deseeded and Finely Chopped
- 1 Tablespoon Sunflower or Ground Nut Oil
- Salt and Freshly Ground Black Pepper To Taste
Salsa
- 500 grams Plum Tomatoes
- 2 Teaspoons Coriander Seeds
- 1 Green Chilli Deseeded and Finely Chopped
- 1 Garlic Clove Crushed
- 1 Stalk Lemongrass Outer Leaves Removed Then Finely Sliced
- Juice of 1 Lime
- Wedges of Lime To Serve With Dish
Instructies
- Rinse the monkfish in cold water and then pat dry with paper towels.
- Remove any grey membrane and then cut the flesh away from the backbone cartilage so you have two long pieces.
- Then cut each piece into equal size chunks.
- You should aim to get between 8 and 12 chunks from each piece.
- Next you need to peel the prawns if you can leave the tails on and just remove the legs and heads.
- Now run a sharp knife along the back of each prawn and pull out the dark thread running through him or her.
- Then rinse them in cold water then pat dry and put to one side for use later as with the monkfish.
- NB: It would be a good idea to put the monkfish and prawns in the refrigerator until needed.
- Now you are ready to start making the marinade for the kebabs.
- To do this mix the garlic, chilli, ginger and oil in a bowl and then to this add the monkfish and prawns and mix all ingredients together well.
- Now cover the top of the bowl with cling film and place in the refrigerator for 1 hour.
- Whilst the fish and prawns are marinating take your wooden skewers and place them in some water to soak.
- Whilst the monkfish and prawns are marinating you can begin making the salsa.
- First off you need to cover the tomatoes with boiling water and then leave them like this for one minute.
- After a minute has passed remove the tomatoes from the water and peel away the skin and cut in half so that you can remove the seeds.
- Now cut each half of the tomato into chunky puree.
- Unfortunately you will have to do this by hand rather than using a food processor.
- Now place the chunks of tomato into a bowl and into this mix the chilli, garlic, lime juice and lemongrass.
- Then add a little salt and pepper to taste.
- Cover the bowl over and place in the refrigerator ready for when you want to serve the kebabs.
- To cook the kebabs you need to place them on the barbecue grill on a medium to high heat and cook each one for between 3 to 4 minutes on both sides.
- You can tell when the kebabs are ready, as the prawns will have turned a pink color and feel much firmer.
- You should have threaded onto each skewer chunks of monkfish and 1, 2 or 3 prawns (dependent on their size).
