Monkfish And Scallop Kebabs

Ingredients

• 10 king scallops, halved
• 600g cubed monkfish
•  red onion cut into square slices
•  cherry tomatoes, whole

For the marinade:

• 2 tbsp soy sauce
• 3 tbsp lime
• 1 tbsp honey
• 1 tbsp tomato ketchup

Directions

1. If using wooden skewers, remember to soak them in water for 15 minutes before threading.

Mix the ingredients for the marinade.

Thread each skewer with monkfish and scallop, interleaved with slices of onion and a cherry tomato.  Put the kebabs into a wide, shallow dish and pour over the marinade.  Cover, refrigerate and leave for 3 – 4 hrs, turning occasionally.

2. Grill the kebabs for 5 minutes on each side.  Serve on shredded lettuce drizzled with lime juice.  Serve with lemon wedges.