Salmon and monkfish skewers marinated in honey, rosemary and lemon Recipe

Salmon and monkfish skewers marinated in honey, rosemary and lemon Recipe

  • 3 sprigs of rosemary
  • 2 lemons, zest and juice only
  • 2 tbsp honey
  • 100ml/3½fl oz light olive oil
  • 200g/7oz salmon fillet, skinless and cut into 2.5cm/1in cubes
  • 200g/7oz monkfish fillets, cut into 2.5cm/1in cubes
  1. Pull the rosemary leaves off the stalks and place leaves in a bowl with the lemon zest and juice.
  2. Add the honey and olive oil, and mix to combine.
  3. Add the fish, toss to coat and marinate for 30 minutes.
  4. Thread the fish onto metal skewers.
  5. Place on the barbecue and grill for two minutes on all sides (eight minutes in total).
  6. Baste with the marinade on each side as the kebabs cook. Serve.
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