Monkfish & Tiger Prawn Skewers with Chilli Butter and Pineapple Salsa

Ingredients

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Ingredients

  •   8 whole tiger prawns, peeled
  • g monkfish fillet, cut into 2.5cm cubes
  •   knob of butter

For the chilli butter

  • g unsalted butter
  •   1 tbsp fresh coriander, chopped
  •   1 red chilli, seeded and finely chopped
  •   splash of lime juice
  •   splash of Tobasco
  •   salt and black pepper

For the prawn and monkfish marinade

  •   1 tbsp sesame seeds
  •   2 tbsp sesame oil
  •   2 garlic cloves, crushed
  •   2 tbsp soy sauce
  •   2 tbsp sherry
  •   1 juice of lime

For the salsa

  •   1/2 fresh pineapple, peeled, cored and finely diced
  •   1 green chilli, seeded and chopped
  •   1 red onion, finely diced
  •   1 juice and zest of lime
  •   splash of olive oil
  •   salt and black pepper

Method

  • 1

    Step 1

    Thread the prawns and monkfish onto four skewers. Place the skewers in the marinade for 30 minutes to 2 hours.
  • 2

    Step 2

    Soften the butter and add all the ingredients. Roll into a thin cigar shape and wrap in foil. Refrigerate for 30 minutes or freeze until needed. When needed, cut through the butter with a warm knife for smooth slices.
  • 3

    Step 3

    For the salsa, crush the garlic and mix all the ingredients together. This salsa makes a really nice refreshing change to balance the saltiness of the prawn skewers - especially refreshing on a warm day.
  • 4

    Step 4

    In a bowl, mix all the above together and keep until required.
  • 5

    Step 5

    To cook the prawns and bring the dish together - place the skewers in the barbecue and cook until the monkfish is soft to touch (2-3 minutes). Remove and place a nice chunk of chilli butter on each skewer to melt. Serve the skewers on top of the salsa on cold plates.

Ingredients

  • 8 whole tiger prawns, peeled
  • 250 g monkfish fillet, cut into 2.5cm cubes
  • knob of butter
  • 60 g unsalted butter
  • 1 tbsp fresh coriander, chopped
  • 1 red chilli, seeded and finely chopped
  • splash of lime juice
  • splash of Tobasco
  • salt and black pepper
  • 1 tbsp sesame seeds
  • 2 tbsp sesame oil
  • 2 garlic cloves, crushed
  • 2 tbsp soy sauce
  • 2 tbsp sherry
  • 1 juice of lime
  • 1/2 fresh pineapple, peeled, cored and finely diced
  • 1 green chilli, seeded and chopped
  • 1 red onion, finely diced
  • 1 juice and zest of lime
  • splash of olive oil
  • salt and black pepper