Monkfish and Prawn Brochettes with Saffron andCumin rice
For a sunny weekend you cannot go wrong with these gently herbed and spiced fish kebabs along with the cumin-saffron scented rice. Chunks of monkfish and prawns are skewered on to kebab sticks with pieces of fennel the classic fish-loving vegetable along with some red, green and yellow colour. We dusted them with Za’atar and dill pollen along with a little salt before grilling them. Za’atar is a mediterranean/North African Spice mix that we love to use in grilled meat and fish dishes. The dill pollen is something you can buy online as it does not seem to be in the major supermarkets yet. A little goes a long way and it’s aniseed sent suits the fennel very well.
We continued the near Eastern influence here by serving the kebabs with a saffron cumin rice. With its soft perfume and golden colour it cannot fail to cheer you up and all of this is a relatively fuss free, healthy but attractive idea for entertaining.
- For the Rice:
- 2 Cups long grain rice
- 4 Cups water
- Salt and Pepper
- half teaspoon cumin
- 1 large pinch saffron
- 1 tablespoon low fat yoghurt
- 1 teaspoon olive oil
- 1 Lime quartered
- A handful of chopped coriander
- For the Kebabs:
- 1 Medium Monkfish Tail - skin removed and trimmed.
- 12-15 raw king prawns
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Green Pepper
- 1 bulb Fennel
- 1 Tablespoon olive oil
- 1 Teaspoon Za'atar Seasoning
- 1 Teaspoon Dill Pollen
- Salt and Pepper
- Juice of half a lemon
- Prepare the brochettes -
- If you have wooden skewers, it pays to soak them for 10 minutes in cold water before using so they wont burn and char when cooking
- Cut the monkfish tail into chunks
- Chop the peppers and fennel
- Skewer the fish, prawns and vegetables onto the kebab sticks
- Mix the spices, seasoning into the olive oil and add the lemon juice
- Drizzle over the kebabs and allow this to sit in the fridge and marinate a bit whilst you prepare the rice...
- Heat the oil gently in a saucepan, adding the rice, then the Za'atar and Dill Pollen, salt and pepper.
- Cook over medium heat till the rice is fully coated and translucent.
- Add the yoghurt and stir it into the rice, then add the water.
- Bring the water to the boil and then reduce heat, cover pan and let it simmer for around 20 minutes or until the rice is cooked (check the packet instructions).
- Keep the rice in a warmed pot and garnish with the quartered lime and chopped coriander just before serving.
- Barbecue or Grill the Kebabs until the fish is cooked through (around 15 minutes)