Monkfish And Scallop Skewers Recipe


Main Ingredient


 Monkfish fillet1 Pound (450 Grams)
 Lemon grass stalks8
 Fresh lemon juice30 Milliliter (2 Tablespoon)
 Olive oil15 Milliliter (1 Tablespoon)
 Finely chopped fresh coriander15 Milliliter (1 Tablespoon)
 Salt1⁄2 Teaspoon
 Scallops12 Large, cut in half crossways
 Freshly ground black pepper To Taste
 Coriander sprigs2 (Fresh Ones, To Garnish)
 Rice1 Cup (16 tbs) (To Serve)

Nutrition Facts

Serving size: Complete recipe

Calories 1632 Calories from Fat 242

% Daily Value*

Total Fat 27 g41.8%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 281.7 mg

Sodium 1891.6 mg78.8%

Total Carbohydrates 168 g56%

Dietary Fiber 3.3 g13.3%

Sugars 1.1 g

Protein 165 g330.7%

Vitamin A 34.6% Vitamin C 65.7%

Calcium 24.1% Iron 35.8%

*Based on a 2000 Calorie diet


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.