about 675 g - 900 g (1 1/2 - 2 lb) monkfish
12 unshelled cooked prawns
1 endive or crisp lettuce
12-16 bay leaves
1 large mango
1 honeydew melon
thinly pared orange and lemon rind to garnish
12 unshelled cooked prawns
1 endive or crisp lettuce
12-16 bay leaves
1 large mango
1 honeydew melon
thinly pared orange and lemon rind to garnish
for the marinade
1 small onion or shallot
juice of 1 - 2 oranges
juice of 1 - 2 lemons
equal quantity of olive oil to citrus juice
salt and freshly ground black pepper
2 teaspoons crushed cardamom seeds
juice of 1 - 2 oranges
juice of 1 - 2 lemons
equal quantity of olive oil to citrus juice
salt and freshly ground black pepper
2 teaspoons crushed cardamom seeds
method
1. Prepare the monkfish and cut the flesh into nice chunky cubes.
2. Place in a glass or earthenware bowl. Make the marinade. Chop the onion or shallot finely and add the orange and lemon juice, the same quantity of olive oil, pinch each of salt and pepper, and the crushed cardamom seeds. Give this marinade a stir, and pour over the cubes of monkfish leave to marinate for 2 hours.
3. Thread four skewers alternatively with the monkfish, bay leaves, prawns, bay leaves, etc. Turn them slowly as you cook them under a hot grill, or over a barbecue fire, basting all the time with the marinade mixture. Reserve a little of the marinade and use, if liked, as dressing for the salad.
4. Arrange the kebabs on a platter of endive or crisp shredded lettuce with slices of mango and honeydew melon.
5. Garnish with thinly pared ribbons of orange and lemon rind.
2. Place in a glass or earthenware bowl. Make the marinade. Chop the onion or shallot finely and add the orange and lemon juice, the same quantity of olive oil, pinch each of salt and pepper, and the crushed cardamom seeds. Give this marinade a stir, and pour over the cubes of monkfish leave to marinate for 2 hours.
3. Thread four skewers alternatively with the monkfish, bay leaves, prawns, bay leaves, etc. Turn them slowly as you cook them under a hot grill, or over a barbecue fire, basting all the time with the marinade mixture. Reserve a little of the marinade and use, if liked, as dressing for the salad.
4. Arrange the kebabs on a platter of endive or crisp shredded lettuce with slices of mango and honeydew melon.
5. Garnish with thinly pared ribbons of orange and lemon rind.
serving amount
serves 4-6
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