Introduction :

If using bamboo skewers rather than metal ones remember to soak them in water for half and hour before using to prevent them from burning.

The brochettes both look and taste impressive, especially served on a bed of Spicy Yellow Rice (see recipe on recipe page) with some Hollandaise Sauce if you’re not calorie counting. Otherwise a dollop of thick, creamy Greek yoghurt does just as well.

Squares of skinned roast red pepper or bay leaves would also be delicious alternately threaded onto the skewers with the fish.

Method :

1. Heat the grill to its highest setting.
2. Cut the monkfish into bite sized chunks or medallions. There should be 20 chunks. Put into a bowl with the prawns, olive oil, lemon juice and chilli, if using. Leave to marinate for at least ½ hour.
3. Stretch each rasher of pancetta or bacon out with the back of a heavy knife and cut into three, vertically.
4. Wrap a piece of bacon around a piece of monkfish and secure by threading onto a skewer. Follow this with a prawn and then another piece of bacon wrapped monkfish and so on, until the skewer has five pieces of monkfish and four prawns on it. Repeat this with three more skewers. These brochettes can be prepared up to this stage, several hours in advance, covered and refrigerated.
5. Brush each brochette with olive oil and place under the grill or on a very hot barbeque for 5-10 or minutes or until cooked through, turning frequently.