Whether you are a college student simply starting your own culinary experiments or a seasoned chef with several supper celebrations under your belt, there is always something new to learn about cooking. We hope these Monkfish, Salmon and Shrimp Kebabs recipe and tips can help you in your kitchen tonight, and also get used to incredible home-cooked meals.

Monkfish, Salmon and Shrimp Kebabs

To cook Monkfish, Salmon and Shrimp Kebabs you need 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Monkfish, Salmon and Shrimp Kebabs :

You need to prepare salmon tenderloins choped into 8 cubes.

Prepare monkfish cubes.

You need shrimps.

You need peeled orange divided into 4 pieces.

Prepare orange zest and juice.

Use olive oil.

Prepare bay leaves.

Provide salt.

You need skewers.

Short Tips:

If a recipe says to use a certain sort of pan, then use that pan. If you merely own one nonstick pan, the most effective tip we can give you is to wait for a good sale at a kitchen store, then purchase yourself a stainless-steel pan and a cast iron cooking pan. Also its good idea to switch low cost nonstick pans each few years, as the coating can wear down over the years.

instructions :Monkfish, Salmon and Shrimp Kebabs

Chop the salmon and monkfish into cubes..

Put the shrimps, fish cubes, bay leaves, orange zest and juice, orange pieces and olive oil in a baking dish..

Sprinkle with salt and stir them well together..

Let it marinate for at least 30 minutes..

Make the kebabs by alternately skewering the monkfish cubes with the salmon cubes, the shrimps, the bay leaves and orange pieces..

Grill the kebabs approximately 10 minutes each side at 180°C..

Brush the kebabs with the marinade juice..

Now that you have read Monkfish, Salmon and Shrimp Kebabs recipe, it is the moment for you to head to the cooking area and also prepare some fantastic food! Bear in mind, food preparation is not an ability that can be 100 percent right in the beginning. Technique is needed for you to understand the art of cooking.

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