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    Prawn and Monkfish Skewers

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    Prawn and Monkfish Skewers

    Try this monkfish version or substitute it for any other firm white fish.

    • Preparation time: 20 minutes, plus 1 hour marinating
    • Cooking time: 15 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Makes: 6 skewers


    • 1 tbsp Bart Spices Thai Fish Sauce
    • 2 cloves garlic, crushed
    • 1 tbsp peeled and grated fresh root ginger
    • 1 tbsp lemon juice
    • 2 tsp caster sugar
    • 400g Waitrose Monkfish Fillet, cut into 2.5cm chunks
    • 12 Waitrose Whole Madagascan Tiger Prawns, peeled
    • 3 fresh lemon grass stalks, split in half lengthways
    • 1 lemon, sliced
    • 1 lime, sliced
    • Salt and freshly ground black pepper


    1. Mix together the fish sauce, garlic, ginger, lemon juice, caster sugar and seasoning. Add the monkfish and prawns to the ginger mixture and stir until well coated. Cover and refrigerate for at least 1 hour.
    2. Pierce the pieces of seafood with a metal skewer to make holes, then thread them onto the lemon grass stalks, alternating with slices of lemon and lime.
    3. Cook on a prepared barbecue or under a preheated grill for 10-15 minutes, turning frequently and basting with any remaining ginger marinade until the seafood is just cooked.
    4. Serve with noodles or Waitrose Bistro White and Wild Rice.

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