Monkfish, Salmon and Shrimp Kebabs
Monkfish, Salmon and Shrimp Kebabs

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, monkfish, salmon and shrimp kebabs. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Monkfish, Salmon and Shrimp Kebabs is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Monkfish, Salmon and Shrimp Kebabs is something that I have loved my entire life. They are fine and they look fantastic.

Brush the kebabs with the marinade juice. Place the salmon, monkfish and prawns in a shallow dish. Mix the whole grain mustard, lemon juice and dill in a bowl.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook monkfish, salmon and shrimp kebabs using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Monkfish, Salmon and Shrimp Kebabs:
  1. Get 3 salmon tenderloins choped into 8 cubes
  2. Prepare 8 monkfish cubes
  3. Make ready 8 shrimps
  4. Get 1 peeled orange divided into 4 pieces
  5. Make ready orange zest and juice
  6. Take 4 tbsp olive oil
  7. Make ready 12 bay leaves
  8. Make ready salt
  9. Take 4 skewers

Season the kebabs to taste, garnish with the lime wedges and serve with the salsa on the side. Variation: cook the kebabs on a barbecue rather than under the grill for a smokier flavour. Bring a cast iron griddle pan to a medium-high heat, and brush with a little olive oil. My husband, who is the grill master in our house, chooses to cover the grill here for even cooking (the salmon kabobs were perfectly opaque, flaky, and tender.) Rinse and dry shrimp.

Steps to make Monkfish, Salmon and Shrimp Kebabs:
  1. Chop the salmon and monkfish into cubes.
  2. Put the shrimps, fish cubes, bay leaves, orange zest and juice, orange pieces and olive oil in a baking dish.
  3. Sprinkle with salt and stir them well together.
  4. Let it marinate for at least 30 minutes.
  5. Make the kebabs by alternately skewering the monkfish cubes with the salmon cubes, the shrimps, the bay leaves and orange pieces.
  6. Grill the kebabs approximately 10 minutes each side at 180°C.
  7. Brush the kebabs with the marinade juice.

Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Use three kinds of fresh fish and a citrusy touch for an unforgettable grilled seafood skewer. The secret to the incredible flavour of Peter Joseph's fish kebab recipe is the double marinade - first in a spiced base, then with a fragrant yoghurt paste flavoured with punchy ajwain seeds (or carom) and mustard. This monkfish recipe uses the meaty fish as a perfect base for these strong flavours and, serving two as a hearty main or four as a starter, is a fantastic way to liven up your.

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