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    Prawn and Monkfish skewers with pineapple and mango salsa

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    Prawn and Monkfish skewers with pineapple and mango salsa

    Tiger prawns and monkfish are a fantastic combination.

    • Preparation time: 20 minutes
    • Cooking time: 6 minutes
    • Total time: 26 minutes 30 minutes

    Serves: 4

    Ingredients

    • 8 raw Madagascan tiger prawns
    • 300g monkfish fillets
    • 2 tsp coriander seeds
    • 1 tsp fennel seeds
    • ½ tsp chilli flakes
    • ¾ tsp ground turmeric
    • 1 tsp black onion seeds
    • 1 tsp sea salt
    • 20g finely chopped fresh coriander
    • 2 tsp sunflower oil, plus extra for greasing
    • Salsa
    • 150g pineapple, peeled and cut into 5mm dice
    • 150g mango, peeled and cut into 5mm dice
    • ½ medium red onion, finely chopped
    • 2 limes, grated zest of 2, juice of 1
    • 1½ tsp fish sauce
    • 2 tbsp chopped coriander
    • 1 tbsp chopped tarragon
    • ¼ red chilli, finely chopped

    Method

    1. Start by mixing together all the salsa ingredients. The salsa needs to sit for at least 1 hour, preferably longer, and will benefi t from up to a day in the fridge.
    2. To prepare the prawns, remove the shell from the main part of the body, leaving only the head and tail. Cut a shallow slit along the back and remove the main vein using the tip of a small knife. Cut the monkfi sh into strips, roughly 2.5cm x 9cm.
    3. Put the coriander and fennel seeds in a small pan and dry-roast until they begin to pop. Transfer to a mortar and pestle and work to a coarse powder. Mix with the remaining spices, salt, herbs and sunfl ower oil to make a loose paste; use this to coat the prawns’ peeled parts and the monkfi sh. Place 2 pieces of fi sh and 2 prawns, alternating, on 4 wooden or metal skewers.
    4. With scrunched-up kitchen paper, smear a ridged griddle pan with sunfl ower oil. Place on a high heat until very hot. Put the skewers on, perpendicular to the grill lines. Cook for 3 minutes on one side, then turn and cook for another 2–3 minutes on the other side until just done. Serve with some salsa on the side.

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    Drinks recommendation

    This zesty South African chenin blanc is packed with delicious, ripe tropical-fruit fl avours. Zalze Chenin Blanc 2009 Western Cape, South Africa. Bin 426392

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