Ingredients

500 g-750 g (1-1/2 lb) monkfish tails, skinned 1 onion, quartered and layers separated 8 mushrooms
1 courgette, cut into 8 pieces vegetable oil, for brushing watercress or flat leaf parsley, to garnish
MARINADE
grated rind and juice of 2 limes 1 garlic clove, finely chopped
2 tablespoons finely sliced fresh root ginger 2 fresh chillies, red or green or 1 of each, deseeded and finely chopped
2 lemon grass stalks, finely chopped 1 glass of red wine
2 tablespoons sesame oil freshly ground black pepper
Fish is a good low-fat option: monkfish, sole, cod, halibut, haddock, hake, red snapper, mullet, plaice, pollock, trout, turbot and whiting all have fewer than 5 g of fat per 100 g. When you eat out, try and choose fish from the menu.

Instructions

1.Combine the ingredients for the marinade in a large bowl. Cut the fish into large cubes and add to the marinade with the onion, mushrooms and courgette. Cover and refrigerate for 1 hour to allow the flavours to blend.
2.Brush the rack of a grill pan lightly with oil to prevent the kebabs from sticking. Thread 4 skewers with the chunks of fish, mushrooms, courgette and onion alternately, Brush with a little oil and grill under a preheated hot grill for about 10 minutes, turning at intervals. Carnish with watercress or flat leaf parsley.
3.OR YOU COULD TRY...
4.You can use any firm white fish such as halibut, sea bass, swordfish, cod or haddock, if you prefer.

Fish is a good low-fat option: monkfish, sole, cod, halibut,
haddock, hake, red snapper, mullet, plaice, pollock, trout,
turbot and whiting all have fewer than 5 g of fat per 100 g.
When you eat out, try and choose fish from the menu.

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