Monkfish And Scallop Skewers
|Monkfish fillet||1 Pound (450 Grams)|
|Lemon grass stalks||8|
|Fresh lemon juice||30 Milliliter (2 Tablespoon)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Finely chopped fresh coriander||15 Milliliter (1 Tablespoon)|
|Scallops||12 Large, cut in half crossways|
|Freshly ground black pepper||To Taste|
|Coriander sprigs||2 (Fresh Ones, To Garnish)|
|Rice||1 Cup (16 tbs) (To Serve)|
1. Remove the tough, transparent membrane from the monkfish, otherwise it will shrink during cooking. Cut the flesh into 16 large chunks with a sharp knife.
2. Remove the outer leaves from the lemon grass. Finely chop the tender parts of the leaves and place in a bowl. Stir in the lemon juice, olive oil, chopped coriander and salt and season to taste with pepper.
3. Thread the monkfish and scallop chunks on the eight lemon grass stalks. Arrange the skewers of fish and shellfish in a shallow dish and pour over the marinade, turning the skewers to coat thoroughly.
4. Cover and set aside for 1 hour. Transfer the skewers to a steamer, cover and steam over boiling water for 10 minutes, until just cooked. Garnish with coriander and serve with rice and the cooking juice poured over.