Monkfish And Scallop Skewers Recipe
Ingredients
| 450 g/1 lb monkfish fillet | ||
| 8 lemon grass stalks | ||
| 30 ml/2 tbsp fresh lemon juice | ||
| 15 ml/1 tbsp olive oil | ||
| Coriander | 15 Milliliter, chopped | |
| 2.5 ml/1/2 tsp salt | ||
| 12 large scallops, cut in half crossways | ||
| black pepper | 1 | |
| Fresh coriander sprigs, to garnish | ||
| Rice, to serve | ||
Directions
1. Remove the tough, transparent membrane from the monkfish, otherwise it will shrink during cooking. Cut the flesh into 16 large chunks with a sharp knife.
2. Remove the outer leaves from the lemon grass. Finely chop the tender parts of the leaves and place in a bowl. Stir in the lemon juice, olive oil, chopped coriander and salt and season to taste with pepper.
3. Thread the monkfish and scallop chunks on the eight lemon grass stalks. Arrange the skewers of fish and shellfish in a shallow dish and pour over the marinade, turning the skewers to coat thoroughly.
4. Cover and set aside for 1 hour. Transfer the skewers to a steamer, cover and steam over boiling water for 10 minutes, until just cooked. Garnish with coriander and serve with rice and the cooking juice poured over.
2. Remove the outer leaves from the lemon grass. Finely chop the tender parts of the leaves and place in a bowl. Stir in the lemon juice, olive oil, chopped coriander and salt and season to taste with pepper.
3. Thread the monkfish and scallop chunks on the eight lemon grass stalks. Arrange the skewers of fish and shellfish in a shallow dish and pour over the marinade, turning the skewers to coat thoroughly.
4. Cover and set aside for 1 hour. Transfer the skewers to a steamer, cover and steam over boiling water for 10 minutes, until just cooked. Garnish with coriander and serve with rice and the cooking juice poured over.
Chef
