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Grilled Prawn and Monkfish Skewers
The secret here is using sturdy rosemary sprigs instead of standard metal skewers, infusing the seafood with a deep, woodsy aroma from the inside out. Meaty monkfish chunks and tender tiger prawns soak up a bright citrus and garlic marinade before hitting the hot grill. You'll finish the charred seafood with a rich, glossy homemade lemon aioli that ties everything together. It's an impressive, flavor-packed centerpiece for your next backyard cookout.
Equipment
- Food processor
- Grill
Ingredients
- 8 large rosemary sprigs
- 500g monkfish fillets, cut into 16 large chunks
- 16 raw peeled tiger prawns, deveined
- 2 garlic cloves, crushed
- 1 ½ tablespoons extra virgin olive oil
- salt and black pepper
- 3 egg yolks
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 2–4 garlic cloves, crushed
- 1 tablespoon lemon juice
- 300ml extra virgin olive oil
- salt and white pepper
- 1 Rip the rosemary leaves from the stalks, leaving a few rosemary leaves on the end of each sprig. Cut the other end on a diagonal to form a sharp tip. Soak in cold water for 30 minutes. Finely chop 1 tablespoon of the rosemary leaves, reserving the rest for another dish.
Instructions
- 1Mix the chopped rosemary, crushed garlic, lemon zest, salt, black pepper, and olive oil in a bowl. Pour this marinade over the prepared seafood skewers and let them rest for 1 hour. This resting time allows the dense monkfish to fully absorb the garlic and citrus flavors.
- 2Combine the egg yolks, white wine vinegar, Dijon mustard, crushed garlic, lemon juice, salt, and pepper in a food processor. Pulse the mixture briefly until it becomes light and frothy.
- 3Keep the food processor running and slowly drizzle the olive oil through the feed tube. Pour slowly here to build a stable emulsion so your aioli doesn't break. Continue blending until the sauce turns thick and glossy, adding a splash of boiling water to thin the consistency if necessary.
- 4Taste the finished aioli and stir in more salt or pepper as needed.
- 5Remove the skewers from the marinade and place them on a hot barbecue or under a preheated broiler. Cook the seafood for 2 to 3 minutes per side until fully opaque and cooked through.
- 6Squeeze fresh lemon juice over the hot skewers and serve alongside the homemade aioli.
Notes
- Rosemary skewers: Strip most of the leaves from the sprigs and cut the ends at an angle to create a sharp tip for easy threading.
- Grilling tip: Soak the rosemary sprigs in cold water for 30 minutes before assembling the skewers so they don't burn over the flames.
- Make ahead: You can prepare the lemon aioli up to 2 days in advance and store it in an airtight container in the fridge.