Monkfish & Tiger Prawn Skewers with Chilli Butter and Pineapple Salsa

Monkfish & Tiger Prawn Skewers with Chilli Butter and Pineapple Salsa Category: Starter
Cooking Time:
Portions: 4

From Baumann's Blog - Stir it up June 2013


8 whole tiger prawns, peeled

250g monkfish fillet, cut into 2.5cm cubes

knob of butter

For the chilli butter:

60g unsalted butter

1 tbsp fresh coriander, chopped

1 red chilli, seeded and finely chopped

splash of lime juice

splash of Tobasco

salt and black pepper

For the prawn and monkfish marinade:

1 tbsp sesame seeds

2 tbsp sesame oil

2 garlic cloves, crushed

2 tbsp soy sauce

2 tbsp sherry

juice of 1 lime

For the salsa:

1/2 fresh pineapple, peeled, cored and finely diced

1 green chilli, seeded and chopped

1 red onion, finely diced

juice and zest of 1 lime

splash of olive oil

salt and black pepper



Thread the prawns and monkfish onto four skewers. Place the skewers in the marinade for 30 minutes to 2 hours.


Soften the butter and add all the ingredients. Roll into a thin cigar shape and wrap in foil. Refrigerate for 30 minutes or freeze until needed. When needed, cut through the butter with a warm knife for smooth slices.


For the salsa, crush the garlic and mix all the ingredients together. This salsa makes a really nice refreshing change to balance the saltiness of the prawn skewers - especially refreshing on a warm day.


In a bowl, mix all the above together and keep until required.


To cook the prawns and bring the dish together - place the skewers in the barbecue and cook until the monkfish is soft to touch (2-3 minutes). Remove and place a nice chunk of chilli butter on each skewer to melt. Serve the skewers on top of the salsa on cold plates.

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