Monkfish and prawn skewers with lentils

Of all fish, monkfish is probably the most suitable for kebabs and, indeed, for barbequing.  Prawns are also good candidates for these treatments.  This recipe combines both of these but, unusually, joins them with lentils.

The kebabs can be cooked on a barbeque, under a grill or, even, in a griddle pan.

Preparation Time: 20 Mins

Cooking Time: 30 Mins

Total Time: 50 Mins

Ingredients

For 4 servings…

600 gms           Monkfish  - cut into cubes       

12                  Prawns  - raw, shell-on          

1                    Onion  - red, cut into wedges   

1                    Pepper  - green, cut into chunks

1                    Courgette  - cut into chunks     

                     Olive oil     

For the lentils

200 gms           Lentils  - brown        

                     Salt          

1                    Onion  - chopped finely          

4 cloves           Garlic  - chopped finely          

2 tsp               Paprika  - smoked     

3 spigs             Thyme  - leaves       

                     Olive oil     

5                    Tomatoes  - chopped 

                     Pepper      

For drizzling

                     Olive oil     

Method

To cook the lentils…

Place the lentils in a medium saucepan with a generous pinch of salt and cover with cold water. Bring to a boil and simmer gently for 10 minutes, until almost cooked.

In a frying pan, over a medium heat, gently cook the onion and garlic with the paprika and thyme in a little olive oil for 10 minutes, until softened.  Add the tomatoes and, when cooked, season well. Drain the lentils and add to the tomato pan with a splash of their cooking liquid.  Cook for five minutes, until the lentils are tender.

To prepare and cook the kebabs…

Heat a grill or prepare a barbeque.

Thread the fish, prawns and vegetables on to kebab skewers.  Drizzle with olive oil, season and then sear for two to three minutes on each side, until the fish is cooked and the vegetables are tender and a little charred.

Serve the lentils topped with the skewers and a good drizzle of olive oil.

Wine recommendations

A white wine.

Conventional

     Côtes du Luberon blanc

Interesting

     Lirac blanc

     Mâcon

     Pinot Gris

     Vin de pays Charentais blanc