To create these succulent mini kebabs, marinated cubes of monkfish fillet and fresh mussels are threaded onto skewers with a selection of colourful vegetables, then lightly grilled.They make an extra-special hot appetizer for a buffet or party.
Place the lemon zest and juice, lime juice, oil, honey, garlic, chopped oregano or marjoram, parsley, salt and pepper to taste in a shallow non-metallic dish. Whisk together, then add the monkfish cubes and mussels. Turn the seafood to coat all over with the marinade. Cover and marinate in the refrigerator for 1 hour.
Meanwhile, put 16 wooden skewers in warm water and leave to soak for 10 minutes. Drain. Preheat the grill or oven broiler to medium-high.
Onto each skewer, thread 1 cube of monkfish, 1 mussel, 1 piece of yellow bell pepper, 1 slice of zucchini and a cherry tomato (Reserve the marinade). Leave the ends of the skewers bare so they will be easy to hold.
Place the kebabs on the grill rack or broiler pan and grill or broil until the monkfish is cooked and the vegetables are just tender, turning occasionally and brushing frequently with the marinade, about 8 to 10 minutes. Serve hot, garnished with lime or lemon wedges.
Each serving (two kebabs) provides calories 90, calories from fat 27, fat 3 g, saturated fat 0 g, cholesterol 17 mg, carbohydrate 7 g, fibre 1 g, sugars 5 g, protein 9 g. Choices per serving: Carbohydrate 1⁄2, Meat & Alternatives 1