Citrus Scallop Kebabs –serves 4

16 scallops

16 raw peeled prawns

400gm monk fish, ling, groper or gurnard

3 tbsp olive oil

2 tbsp lemon juice

2 tbsp chopped fresh parsley

salt and black pepper

1 small orange, halved and thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

8 metal skewers

1/ Mix the oil, lemon juice, parsley and some salt and pepper together in a large bowl.

2/ Add the scallops, prawns and fish and mix together well.

3/ Cover and leave to marinate at room temperature for 30 mins or for up to 2 hrs in the fridge.

4/ Thread the scallops, prawns and fish on to the skewers, alternating them with folded slices of orange, lemon and lime.

5/ Barbeque the kebabs over medium-hot coals for 8-10 mins, turning and basting with the left over marinade now and then.

For our selection of prawns see http://www.sea2door.co.nz/products/seafoods.htm

Serve with salad and bread.

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