Lime Grilled Fish Kebabs Recipes

Ingredients :

350 g

12 oz

2

1 teaspoon

monkfish tails, skinned and cut into 3/4 in cubes

trout fillets, skinned and cut into 2 cm pieces

limes

sesame oil

large pinch five spice powder

freshly ground pepper

strips lime zest, to garnish

1. Place monkfish and trout in a shallow dish.
2. Juice 1 lime and grate zest.
3. Mix juice and zest with sesame oil and five spice powder, pour over fish, cover and chill for 30 minutes.
4. Soak 4 bamboo skewers in cold water.
5. Halve and quarter remaining lime lengthways, then halve each quarter to make 8 wedges.
6. Slice each piece of lime in half crossways to make 16 small pieces.
7. Preheat grill.
8. Thread monkfish, trout and lime pieces on to skewers and place on grill rock.
9. Brush with marinade and season with pepper.
10. Grill for 2 minutes on each side, brushing occasionally with marinade to prevent drying out.
11. Drain on absorbent kitchen paper, garnish with lime zest and serve with rice, vegetables and lime wedges.

Serves 4

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