Mixed fish kebabs

Serves 4

Ingredients:

5½oz (150g) monkfish fillets, cubed

5½oz (150g) salmon steaks or fillets, cubed

5½oz (150g) tuna steaks, cubed

grated zest and juice and 1 lime

2 garlic cloves, finely chopped

handful of fresh cilantro leaves, finely chopped

2in (5cm) piece of fresh ginger, finely chopped

splash of olive oil

sea salt and freshly ground black pepper

Method:

1 If using wooden or bamboo skewers, soak in cold water for at least 30 minutes first. Put all the ingredients in a large bowl, and season with sea salt and black pepper. Using your hands, carefully combine everything until well mixed. Keep in the refrigerator until needed.

2 Heat the barbecue or charcoal grill until hot. Thread the fish cubes onto the skewers, alternating the 3 types of fish. Grill over a high heat for about

3 minutes on each side, turning only once during cooking. Serve hot.

Mixed fish kebabs