Delicious lime and chilli-infused prawn and monkfish threaded on to skewers for the barbecue
- 3 limes
- 1 clove garlic, peeled and crushed
- ½-1 green chilli, deseeded and finely chopped
- 2tbsp olive oil
- 2tbsp teriyaki sauce
- 400-500g (14oz-1lb) monkfish fillet, skinned
- 200g (7oz) peeled, raw king prawns
- Cooked rice and salad leaves, to serve
You'll also need:
- 16 small bamboo skewers
- Mix the juice from 1 lime with the garlic, chilli, oil and teriyaki sauce in a shallow dish. Cut the monkfish into 16 x 2.5cm (1in) cubes and put in the marinade with the prawns. Leave to marinate for about 20 mins. Soak the wooden skewers in water.
- Cut the other 2 limes into 8 wedges each. Thread a lime wedge, then a piece of monkfish and 2 prawns on to each skewer.
- Heat a griddle or the grill. Cook the kebabs for 2-3 mins, turning once during cooking. Heat any leftover marinade in a small pan until boiling, then pour it over the kebabs for serving.
Top Tip for making Citrus seafood kebabs
Sue's Tip: You can use lemons instead of the limes, if you prefer.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Sweet chilli chicken kebab
Sweet chilli chicken kebabs are perfect for cooking on the BBQ. Packed with plenty of veg and tender chicken these kebabs are perfect
By Nichola Palmer • Published
Healthy fish and chips
Healthy fish and chips is a lightened up version of a Friday night fish supper. The flavour packed crumb coating is a great alternative to batter.
By Jess Findlay • Published
This beer battered fish recipe leaves you with a crisp and golden brown skin which is delicious. Serve your deep-fried fish with chips and mushy peas
By Jessica Dady • Last updated