I am sure that I have stated somewhere before that if it wasn’t for the occasional carnivorous pleasure gained from a really good steak, I would gladly follow a Pescatarian lifestyle. I genuinely love all those fishy critters which originate from what most of mother earth is covered in and for the time-deprived (something I rant on about later), offers so many options for quick, nutritious, and above all simple meals which can have incredible flavour coupled with a very succulent texture. My Zesty Monk fish and Tiger Prawn Skewers are no exception.
Since my last published recipe – a woeful two months ago – I changed jobs which resulted in spending five weeks (so far) between London, Budapest, Vienna, and Indianapolis (to those who think this sounds glamorous – trust me – there are better things in life than living out of a suitcase) and minimal time near my beloved kitchen. Don’t get me wrong – I have met some really interesting people and great new colleagues along the way – it just goes to show how much I value time at home above all else. During my limited time in England since the beginning of September, I also managed to squeeze in 3 much needed cycle rides with my Yorkshire pals, met the (hopefully) future in laws, dealt with some essential DIY whilst everything around me seems to have gathered dust. I can certainly not list boredom as one of my grievances.
Some weeks ago, I purchased some Monk fish medallions and shoved them in the freezer for a future time. It is also very rare not to have a few bags of prawns in the freezer – by far one of my favourite and most versatile ingredients. My initial plan was to incorporate them into a Thai Green Curry then realised that I was out of a few core ingredients. Instead, I rummaged around for what I had available for inspiration and decided that it had been quite a while since I had made any skewers, and had the secondary incentive of wanting to give my latest impulse purchase (a cast iron Le Creuset griddle pan) its very first use – as it was crying out to be used.
Please don’t be put off by the stated time it takes for this recipe – most of this is spent with with Prawns and Monk Fish marinading in the fish. I really hope you have the chance to give this Zesty Monk fish and Tiger Prawn Skewers recipe ago and as ever, would love to get any feedback- however good, bad, or ugly.
Zesty Monk fish and Tiger Prawn Skewers
- 400 g monk fish medallions
- 200 g raw and peeled black tiger prawns
- juice of 2 x lemons
- 1 x lime cut into half moon slices
- 1 x lemon cut into half moon slices
- juice of 2 x lime
- Zest of 1 x lemon
- Zest of 1 x lime
- 1 x large clove garlic finely sliced
- 1 tbsp fresh flat-leaf parsley finely chopped
- 1 x tbsp dark soy sauce
- 1/2 red chilli thinly sliced
- Sea salt and freshly milled black pepper to taste.
- 1/2 tablespoon extra virgin olive oil.
- 8 x bamboo skewers soaked in water.
- Zest a lemon and lime, then add to a bowl.
- Finely slice large clove of garlic and finely shred the parsley and add to bowl.
- Add juice of 2 x lemons and 1 x lime to bowl, mix thoroughly and season well.
Assemble the skewers
- Depending on the length of skewers and size of griddle pan, you may want to cut these to length first with a pair of strong kitchen shears.
- Carefully thread a bamboo skewer through a slice of lime, monkfisk medallions, lemon slice, prawns (or any combintion you prefer), until you have used up all the ingredients.
- Place the seafood skewers into a shallow dish, and pour over the zesty marinade. Swish around the marinade to ensure that everything is evenly covered.
- Cover with cling film and refrigerate for an hour or so. After 30 mins, peel back the cling film, rotate the skewers 180 degrees, cover again and return to fridge.
Griddle the zesty skewers
- Bring a cast iron griddle pan to a medium-high heat, and brush with a little olive oil. Once hot, add the seafood skewers and griddle for 1-2 minutes, turn 180 degrees and cook for a further 2 mins. You make want to brush over any remaining marinade during the griddling process. Once prawns have turned pink in colour (and there are no more opaque sections on the prawn), remove from heat.
- Place on ore-warmed plates and serve immediately.
- Optionally, you may want to combine the juice of a lime, soy sauce and red chilli, mix, and brush over the skewers just before serving, or serve in a separate ramekin to be dipped into.