Delicious lime and chilli-infused prawn and monkfish threaded on to skewers for the barbecue
Serves: 4
Prep time: 5 mins
Cooking time: 3 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Splashing out




    • 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






    1. 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.


    1. 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.


    1. 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.



Nutritional information per portion



fat 6.0g saturates 1.0g calories 160(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.