• Monkfish has a huge, ugly head, and only the tail is eaten. The firm flesh tastes a lot like lobster. Monkfish is an excellent source of phosphorus and a useful source of potassium, which is vital to help regulate blood pressure.

• Mussels provide several minerals, in particular iron, zinc, copper and iodine. Mussels are also an extremely good source of vitamin B12, needed for the maintenance of a healthy nervous system.

1. Place the lemon zest and juice, lime juice, oil, honey, garlic, chopped oregano or marjoram, parsley, salt and pepper to taste in a shallow non-metallic dish. Whisk together, then add the monkfish cubes and mussels. Turn the seafood to coat all over with the marinade. Cover and marinate in the refrigerator for 1 hour.
2. Meanwhile, put 16 wooden skewers in warm water and leave to soak for 10 minutes. Drain. Preheat the grill or oven broiler to medium-high.
3. Onto each skewer, thread 1 cube of monkfish, 1 mussel, 1 piece of yellow bell pepper, 1 slice of zucchini and a cherry tomato (Reserve the marinade). Leave the ends of the skewers bare so they will be easy to hold.
4. Place the kebabs on the grill rack or broiler pan and grill or broil until the monkfish is cooked and the vegetables are just tender, turning occasionally and brushing frequently with the marinade, about 8 to 10 minutes. Serve hot, garnished with lime or lemon wedges.

preparation time 20 minutes, plus 1 hour marinating   
cooking time 8–10 minutes   
makes 16 kebabs

Each serving (two kebabs) provides calories 90, calories from fat 27, fat 3 g, saturated fat 0 g, cholesterol 17 mg,
carbohydrate 7 g, fibre 1 g, sugars 5 g, protein 9 g.

Choices per serving: Carbohydrate 1⁄2, Meat & Alternatives 1