Monkfish and Mussel Kebabs

If you want a lunch that’s designed to impress, then you just can’t get better than these Monkfish and Mussel Kebabs. They’re succulent, bursting with flavour and one of the best seafood dishes around.



finely grated zest and juice of 1 lemon

juice of 1 lime

1 tbsp extra virgin olive oil

2 tsp clear honey

1 garlic clove, crushed

1 tbsp chopped fresh oregano or marjoram

1 tbsp chopped parsley

200 g  monkfish fillet, cut into 16 small cubes

16 shelled fresh mussels, about 125 g in total

1 small yellow pepper, seeded and cut into 16 small chunks

1 courgette, cut into 16 thin slices

16 cherry tomatoes

salt and pepper

lime or lemon wedges to garnish

© Serghei Starus |



- Put the lemon zest and juice, lime juice, oil, honey, garlic, chopped oregano or marjoram, parsley, and salt and pepper to taste in a shallow non-metallic dish

- Whisk together, then add the monkfish cubes and mussels

- Turn the seafood to coat all over with the marinade

- Cover and marinate in the fridge for 1 hour

- Meanwhile, put 16 wooden skewers in warm water and leave to soak for 10 minutes. Drain. Preheat the grill to moderately high

- Onto each skewer, thread 1 cube of monkfish, 1 mussel, 1 piece of yellow pepper, 1 slice of courgette and a cherry tomato. (Reserve the marinade.)

- Leave the ends of the skewers empty so they will be easy to hold.

- Place the kebabs on a rack in the grill pan and grill for 8–10 minutes or until the monkfish is cooked and the vegetables are just tender, turning occasionally and brushing frequently with the marinade

- Serve hot, garnished with lime or lemon wedges. 

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