Monkfish and Prawn Skewers with Lentils
José Pizarro's monkfish, prawn and fresh vegetable skewers complete twith a smoky BBQ kick. Served over earthy, spiced lentils!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Grill
- Griddle
- Skewer
- Saucepan
- Skillet
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Spoon
Ingredients
- 200g brown lentils
- Sea salt
- Freshly ground black pepper
- 5 vine-ripened tomatoes
- 1 onion, finely chopped
- 4 garlic cloves, finely sliced
- 2 teaspoons pimentón de la Vera
- Few sprigs of thyme, leaves picked
- Olive oil, for frying
- 600 g monkfish, cut into cubes
- 12 large raw shell-on prawns
- 1 green bell pepper, cut into chunks
- 1 courgette, cut into chunks
- 1 red onion, cut into thin wedges extra-virgin olive oil, for drizzling.
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