Barbequed Monkfish Video

This barbequed dish is really healthy eating on a stick. Not only are the vegetables loaded with valuable nutrients and vitamins, the fish and shell fish are both a wonderful source of protein and valuable Omega 3 oils.

This recipe serves 4

Ingredients:

• 350 g or 3/4 lb of monkfish or any firm fish, such as tuna.
• 8 tiger prawns.
• 3 sweet peppers, one of each color - red, yellow and green
• 1 large red onion
• 175g or 6 oz button mushrooms
• 4 bamboo skewers
• Extra virgin olive oil

Steps:
Cut the monkfish into bite size pieces. Remove the heads from the prawns but leave the shells on. Cut the peppers and onions into 1 1/2 inch (4 cms) pieces.

Meanwhile, soak the bamboo skewers in cold water for about 30 minutes.

Put two or three pieces of monkfish and two tiger prawns on each bamboo skewer, together with a selection of the vegetables in a random pattern.

Brush the prawns with a little olive oil, some time before putting on the heat.

Light the barbeque and wait until all the flames have died down and the coals are white or a light brown, which takes about 20 minutes.

Place the loaded skewers on the barbeque, turning frequently so they do not burn. They should be ready after ten minutes.

Serve on a bed of baby spinach leaves and cherry tomatoes.

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