Monkfish and Prawn Skewers with Coriander Salsa

Name: Monkfish and Prawn Skewers with Coriander Salsa
Yield: Serves 6
Ingredients: salt and ground black pepper; 2 red (bell) peppers, halved, seeded and cut into 2.5cm/1in squares; 250 g /9 oz raw tiger prawns (jumbo shrimp), shells on; 250 g /9 oz raw tiger prawns (jumbo shrimp), shells on; 250 g /9 oz raw tiger prawns (jumbo shrimp), shells on; 450 g /1 lb monkfish loins, skinned; finely grated rind of 1 lemon; 2.5 ml /½ tsp smoked paprika; 5 ml /1 tsp ground cumin; 10 ml /2 tsp ground coriander; 45 ml /3 tbsp olive oil; pitta breads, warmed, to serve; salt and ground black pepper; 1 small red onion, very finely chopped; 4 ripe tomatoes; 30 ml /2 tbsp chopped fresh coriander (cilantro); juice of 1 lemon; 1 clove garlic, peeled and crushed; 30 ml /2 tbsp chopped fresh coriander (cilantro)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Monkfish is a good firm fish that holds together well on kebabs, absorbs the spices beautifully and chars attractively in the wood-fired oven. Raw prawns go pink on cooking, so keep an eye on the colour as a guideline for when the kebabs are ready.

Ingredients

45 ml /3 tbsp olive oil
10 ml /2

Fish course
Pescatarian

Method

Build up the fire in the oven until the temperature reaches 300°C/570°F, this will take about 60 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and keep the door open t