RECIPE FROM SPAIN:

Monkfish and Prawn Kebabs with Coconut

A very special variation of the humble kebab which is easy to prepare and is a delicious treat.

You will need:

2 tablespoons of olive oil
1 finely chopped onion
1 teaspoon of grated fresh ginger
100ml coconut milk
fresh chopped coriander
600g monkfish tail
400g peeled prawns
8 cherry tomatoes
2 tablespoons grated coconut

How to cook:

• Into a frying pan, add the olive oil, onion and ginger and cook until the onion is soft.

• Add the coconut milk and bring to the boil. Reduce the heat and cook for a further 5 minutes.

• Leave to cool, sprinkle with coriander and transfer to a dish.

• Add the monkfish, cut into chunks, and prawns to the dish and stir well to ensure an even coating. Cover and leave to marinade for 10 minutes.

• Make up the kebabs placing the monkfish and prawns alternatively on the skewer, finishing with one cherry tomato on each.

• Cook on a grill or barbecue for a few minutes each side until the fish is cooked and continue to coat with the marinade during cooking.

• Meanwhile, gently toast the coconut in a pan and then roll the cooked kebabs in the coconut to finish.

Makes roughly 8 kebabs