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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, monkfish, salmon and shrimp kebabs. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Monkfish, Salmon and Shrimp Kebabs is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Monkfish, Salmon and Shrimp Kebabs is something which I have loved my entire life.

Make the kebabs by alternately skewering the monkfish cubes with the salmon cubes, the shrimps, the bay leaves and orange pieces. Brush the kebabs with the marinade juice. Place the salmon, monkfish and prawns in a shallow dish.

To begin with this recipe, we have to first prepare a few ingredients. You can cook monkfish, salmon and shrimp kebabs using 9 ingredients and 7 steps. Here is how you can achieve that.

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

Prepare shrimp by peeling and deveining. Pat dry and place in a mixing bowl. Add to mixing bowl with shrimp. 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.) 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.

Instructions 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.

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. Monkfish has a unique flavor and texture, but you can substitute snapper, sea bass, halibut, mahi-mahi or sea scallops. Monkfish Recipes Oven Roasted Monkfish with Clams and Merguez Sausage Spiced monkfish adds a meaty texture to pescatarian kebabs.

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