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2. Start with the quartered tomatoes and gradually fill the skewers with all the ingredients in an alternating fashion. I like to keep the belly next to the monkfish as this produces an excellent combination of flavours.
3. Once all skewers are ready, season with sea salt and a little pepper, a drizzle of olive oil and grill on hot charcoal. Turn until all sides have a nice finish.
4. Melt the butter and add a few squeezes of lemon juice. Serve the skewers immediately after cooking, pouring a little butter sauce on top and enjoy with a cool dry white wine…