Salmon and Monkfish Skewers Marinated in Honey, Rosemary and Lemon

Succulent salmon and monkfish cubes marinated in a zesty honey-rosemary blend, then grilled to perfection on a barbecue.

Healthy Seafood High Protein Barbecue Grilling

Estimated Nutrition

Calories

849.2

kcal / serving

1698.4 kcal total

Carbs

20.8g

per serving

41.5 g total

Fat

59.1g

per serving

118.2 g total

Protein

39.3g

per serving

78.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

zest and juice only

NutsSeeds

sprig

Rosemary

leaves pulled off the stalks

OilsFats

100

Olive Oil

light

Other

tbsp

Honey

Seafood

200

Salmon Fillet

skinless, cut into 2.5cm cubes

200

Monkfish Fillet

cut into 2.5cm cubes

Method

Combine rosemary leaves, lemon zest, and lemon juice in a bowl.

Mix in the honey and olive oil until combined.

Toss the fish in the mixture and marinate for 30 minutes.

Thread the marinated fish cubes onto metal skewers.

Grill on the barbecue for two minutes per side for eight minutes total.

Baste the kebabs with remaining marinade while cooking and serve.