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The Best Monkfish Recipes Are The Old Ones

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We love to try new monkfish recipes, "Rape" in Spanish and we also love to reproduce the old ones we fell in love with when we first arrived in Spain in 1971.
These kebabs/kabobs come from the, now defunct restaurant "El Cangrejo", the Crab situated in the old fishing village of "La Carihuela" near Torremolinos in Malaga province.

We spotted the Monkfish pictured below in Marbella's fish market and it was so fresh and glistening that we just had to have it. They are a bit awkward to fillet and skin - so you're probably better off buying the fillets.

We cook it on our own open grill fired by locally produced charcoal and the flavors never let you down.

Why not include this in your own Mediterranean Diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Monkfish Recipes - Ingredients for Two People

250g./9ozs. Monkfish Fillets - cut into 1"/2.5cms. cubes.
8 Large prawns/shrimp - raw, peeled and de-veined.
A medium red bell pepper cut into 1"/2.5cms. dice.
A medium green bell pepper cut into 1"/2.5cms. dice.
4 - 10"/25cms. wooden skewers.
8 Mushrooms - trimmed into 1" cubes.
Salt.

For the Marinade

2 Tbls. of extra virgin olive oil.
Juice of a large lime.
2 Cloves of Garlic - finely chopped.
2 Small dried chillis - crushed.
A handfull of fresh coriander - chopped.

Monkfish Recipes Method

OK - mix all your marinade ingredients together and pour into a shallow dish - big enough to hold the kebabs, keeping back half the coriander to sprinkle on at the end.
Now thread the other ingredients onto the skewers starting with a mushroom - then a piece of fish - a square of pepper - a prawn etc, finishing with another mushroom.
You should get roughly three pieces of fish and two prawns on each skewer.
Now arrange the kebabs in the marinade and turn them over until well coated.
Leave to marinate for an hour or so, turning once or twice.
Meanwhile rev up your grill - you can do these on a griddle pan if you like or in the oven - we prefer the old open fire.
Pour the remaining marinade over and sprinkle with the remaining coriander.
Serve immediately with your choice of vegetables, why not try our knockout crispy fried potatoes or mabe our crunchy baked potatoes.