- 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
- Pull the rosemary leaves off the stalks and place leaves in a bowl with the lemon zest and juice.
- Add the honey and olive oil, and mix to combine.
- Add the fish, toss to coat and marinate for 30 minutes.
- Thread the fish onto metal skewers.
- Place on the barbecue and grill for two minutes on all sides (eight minutes in total).
- Baste with the marinade on each side as the kebabs cook. Serve.