Monkfish and mussel skewers are a delightful seafood dish that combines the meaty texture of monkfish with the briny flavor of mussels. These skewers are marinated in a zesty mixture of olive oil, lemon juice, paprika, and garlic, creating a delicious and aromatic coating for the seafood. With the addition of turkey bacon-wrapped mussels and succulent tiger prawns, these skewers offer a delectable medley of flavors. Grilling the skewers enhances the smoky and charred notes, making them even more irresistible. These skewers can be served as an appetizer or as a main course alongside a salad and rice.
INGREDIENTS:
- 1 teaspoon olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon paprika
- 1 garlic clove, crushed
- 450g/1lb monkfish, skinned, boned, and cut into 2.5cm/1in chunks
- 4 rashers turkey bacon
- 8 cooked mussels
- 8 raw tiger prawns, peeled and deveined, but with tails left intact
- 1 tablespoon chopped fresh dill
- Salt and freshly ground black pepper
PREPARATION:
- If using bamboo or wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
- In a bowl, mix together the olive oil, lemon juice, paprika, and crushed garlic. Season with salt and pepper.
- Place the monkfish chunks in a shallow glass dish. Pour the marinade over the fish and toss to evenly coat. Cover the dish and let it marinate in a cool place for 30 minutes.
- Preheat the grill to high heat.
- Cut each turkey bacon rasher in half. Wrap each strip around a cooked mussel, securing it with a toothpick if needed.
- Thread the marinated monkfish chunks, bacon-wrapped mussels, and raw tiger prawns onto the skewers, alternating them to create a balanced mix of flavors.
- Grill the skewers for 7–8 minutes, turning once and basting them with the remaining marinade. Cook until the monkfish is opaque and cooked through, the prawns are pink and firm, and the bacon is crispy.
- Remove the skewers from the grill and sprinkle them with chopped fresh dill and a pinch of salt.
- Serve the monkfish and mussel skewers hot with a side of salad and rice.
YIELD:
This recipe serves 4.
SPECIAL INSTRUCTIONS:
- Choosing the right skewers: If using bamboo or wooden skewers, make sure to soak them in water beforehand. This prevents them from burning or catching fire during grilling.
- Basting the skewers: While grilling, baste the skewers with the remaining marinade to infuse them with more flavor and keep the seafood moist.
- Customizing the marinade: Feel free to adjust the seasoning and spices in the marinade according to your taste preferences. You can add herbs like thyme or parsley for additional freshness or a pinch of cayenne pepper for a hint of heat.
- Grilling alternative: If a grill is not available, you can also cook the skewers on a preheated stovetop grill pan or under a broiler in the oven. Adjust the cooking time accordingly.
- Serving suggestions: Accompany the monkfish and mussel skewers with a fresh salad, such as a green salad or a citrus-based salad, to balance the richness of the seafood. Serve with rice or crusty bread to soak up the flavorful marinade.
TIPS:
- Choosing monkfish: Select fresh monkfish with firm and odorless flesh. If possible, ask your fishmonger to remove the skin and bones for you, or do it at home before cutting it into chunks.
- Properly cooking the seafood: Monitor the cooking time carefully to avoid overcooking the delicate prawns and monkfish. They should be cooked until the prawns turn pink and opaque and the monkfish becomes firm and opaque as well.
- Avoid overcrowding the skewers: Make sure to leave a bit of space between the seafood pieces on the skewers to ensure even cooking and to allow the heat to circulate around each piece.
- Basting and flipping: Baste the skewers with the marinade and flip them halfway through cooking to achieve a nicely caramelized exterior and evenly cooked seafood.
Monkfish and mussel skewers are a fantastic seafood option that brings together the meaty texture of monkfish, the briny flavor of mussels, and the succulence of tiger prawns. Marinated in a zesty mixture of olive oil, lemon juice, paprika, and garlic, these skewers are bursting with flavor. The addition of turkey bacon-wrapped mussels adds a smoky and savory touch to the dish.
Grilling the skewers not only enhances the flavors but also imparts a delightful char and smokiness to the seafood. The combination of tender monkfish chunks, perfectly cooked tiger prawns, and juicy mussels creates a medley of textures and tastes that will please seafood lovers.
Serving the monkfish and mussel skewers alongside a fresh salad and rice completes the meal. The salad provides a refreshing contrast to the rich flavors of the seafood, while the rice serves as a satisfying accompaniment. The versatility of this dish allows for customization, such as adding your favorite herbs or spices to the marinade or incorporating different vegetables into the skewers.
Preparing monkfish and mussel skewers is relatively simple, making it an excellent choice for a weeknight meal or a special occasion. With proper preparation and cooking techniques, you can achieve perfectly cooked seafood that is tender, flavorful, and visually appealing.
Impress your guests or treat your family to this delightful seafood dish. Whether enjoyed as an appetizer or a main course, these monkfish and mussel skewers are sure to satisfy your cravings for a delicious and nutritious seafood feast.
