In a bowl, mix together the olive oil, lemon juice, marjoram and seasoning. Add the monkfish cubes and tiger prawns and mix well to coat the seafood all over. Leave to marinate for 30 minutes. When ready, prepare the Parma ham by slicing each piece into 2 strips. Wrap each piece of monkfish with a piece of Parma ham. Next, thread the prawns and wrapped monkfish onto skewers, placing a slice of lemon and lime in between each piece. Place on a baking tray, drizzle with some olive oil. Grill the seafood skewers for about 5 minutes, turning around once to cook on both sides. When cooked through, serve with citrus or herbed couscous.

Serves 2

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