02 January 2013,23:29
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PrintMONKFISH AND MUSSEL SKEWERS
Stop searching and be ready for the latest seafood craze! With monkfish and mussel skewers, you can have a perfect meal for the whole family. This dish is made up of bacon rashers, cooked mussels, butter, lemon and other extra seasonings that adds up to its taste.
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- Roll the bacon rashers up neatly. Thread the cubed fish, mussels and bacon alternately on to 12 oiled skewers.
- Melt the butter in a saucepan, remove from the heat, then add the parsley, lemon rind and juice and garlic. Season to taste.
- Place the skewers on an oiled grill. Brush with the butter mixture, then grill under a moderate grill for 15 minutes.
- Turn the skewers frequently during cooking and brush with the butter mixture with each turn. Alternatively, cook over hot coals on a barbecue rack.
- Arrange the hot skewers on a serving platter lined with shredded lettuce.
- Garnish with lemon slices and serve at once with any remaining flavored butter and saffron rice, if liked.
INGREDIENTS
- 6 streaky bacon rashers, rinded and halved
- 500 grams monkfish, skinned, boned and cut into 2.5 cm (1 inch) cubes
- 20 frozen cooked mussels, thawed
- 15 grams butter
- 30 ml chopped fresh parsley
- Finely grated rind and juice of ½ large lemon
- 2 garlic cloves, skinned and crushed
- Salt and pepper
- Shredded lettuce and lemon slices, to garnish
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