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MONKFISH AND MUSSELS BROCHETTES

MONKFISH AND MUSSELS BROCHETTES


550 g monkfish fillets, skinned, boned and cut into 5 cm pieces

18 streaky bacon rashers, rinded and halved

900 g monkfish fillets, skinned, boned and cut into 42 cubes

50 g butter or margarine, melted

60 ml (4 tbsp) chopped fresh parsley

grated rind and juice of 1 lime or lemon

4 garlic cloves, skinned and crushed

salt and pepper

shredded lettuce, bay leaves and lime or lemon wedges, to garnish

saffron rice, to serve (optional)


  1. Using a sharp knife, shell the mussels, discarding the shells.

  2. Roll the bacon rashers up neatly. Thread the cubed fish, mussels and bacon alternately on to six oiled kebab skewers.

  3. Mix together the melted butter, parsley, lime rind and juice, garlic and salt and pepper to taste.

  4. Place the brochettes on an oiled grill or barbecue rack. Brush with the butter mixture. Then grill under a moderate grill for 15 minutes, turning frequently and brushing with the butter mixture.

  5. Arrange the hot brochettes on a serving platter lined with shredded lettuce. Garnish with bay leaves and lime wedges and serve at once with saffron rice, if wished.
    Serves 6


MONKFISH AND MUSSELS BROCHETTES

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