Monkfish and Prawn Kebabs by Tuncay Akkaya

Monkfish and Prawn Shish Kebab with Grilled Mediterranean Vegetables

Serves 2

400g monkfish fillet
150g jumbo prawns
1 courgette
1 aubergine
1 carrot
1 sweet red romano pepper
1 clove garlic
extra light olive oil or sunflower oil
juice of half a lemon
fresh thyme
seasonal salad leaves
pomegranate extract

Cut the monkfish in to large cubes to match the width of the prawns.
Mix the monkfish and prawns together and add 1 teaspoon of lemon juice and 1 tablespoon of oil, salt and black pepper. 
Cover and leave to marinade in the fridge for two hours.
Take the monkfish and prawns from the fridge and thread on to the skewers.
Cook on a griddle until the fish is cooked through, turning once, approx 5-8 mins
Cut the vegetables diagonally in to 1 cm thick slices. 
Mix 2 tablespoons of oil with a crushed clove of garlic, salt, pepper and large pinch of fresh thyme. 
Pour the seasoned oil over the vegetables and mix well. 
The vegetables are ready to grill immediately.  Cook on a griddle for the shortest possible time turning once, approx 2 minutes each side.   
Stack the vegetables to serve and drizzle with pomegranate extract.
Serve the fish & prawns on the skewer.
Dress the salad leaves with oil and lemon juice and use to garnish.

 

NB:  Pomegranate extract is a classic eastern mediterranean condiment which gives a unique flavour to salads, vegetables and other dishes.  If you cannot find it locally please contact Faruk at Lokanta and he will be happy to order it for you.