MONKFISH 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 :

Preparation Time :

15 minutes

Cooking Time :

30 minutes

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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