Monkfish & Tiger Prawn Skewers with Chilli Butter and Pineapple Salsa - Stir it up Magazine

Ingredients

• 8 whole tiger prawns, peeled
• 250 g monkfish fillet, cut into 2.5cm cubes
• knob of butter
• 60 g 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
• 1 tbsp sesame seeds
• 2 tbsp sesame oil
• 2 garlic cloves, crushed
• 2 tbsp soy sauce
• 2 tbsp sherry
• 1 juice of lime
• 1/2 fresh pineapple, peeled, cored and finely diced
• 1 green chilli, seeded and chopped
• 1 red onion, finely diced
• 1 juice and zest of lime
• splash of olive oil