02 January 2013,23:29 by
Ponmathi Srilekha.S

Posted in

Rate this Article:

 Print Hits: 1,916


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.


  • 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

2 comments for “Monkfish and Mussel Skewers”

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA