The Portly Gourmet

Good food doesn't have to be difficult…

Portly Cooks | Prawn and Monkfish Skewers

skewers

Sometimes simple food is the best kind of food and these skewers really it.

  • 16 peeled and de-veined Tiger Prawns
  • 200g Monkfish
  • 2 tbsp Tomato Puree
  • 1 tsp Cayenne Pepper
  • 1/2 tsp Garlic Powder
  • Salt and Pepper
  • 1 Bell Pepper
  • 1 tsp Dried Basil
  • 1 tbsp Oil
  • Wooden skewers

In a bowl, mix together the tomato puree, cayenne pepper, garlic powder, salt, pepper, basil and oil. This is going to be the marinade for your fish.

Next chop the monkfish into bite size pieces, then along with the prawns cover with the marinade. Leave it in the fridge for about 20 minutes. While the fish is in the fridge cut the pepper into squares and leave to one side.

Once the fish has marinaded, thread it on to the skewers along with the pepper. I did mine, Pepper then 2 prawns or chunks of monkfish, another piece of pepper and then the same again.

You can, if the weather is good, BBQ the skewers but if it’s not so nice outside, cook them on a baking tray in the oven for about 15 minutes at 180c.

PG

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This entry was posted on March 3, 2017 by in Blog.
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