The marinade of coconut milk and lemon grass add a lovely refreshing flavor to this colorful and delicious kebabs.
1 tsp coriander seed
2 heads garlic
1 stalk lemon grass
1 red chili pepper
50g (2 oz) fresh cilantro leaves
1 cup coconut milk
4 monk fish fillets
1 red bell pepper
1 yellow bell pepper
1. In a pan put the coriander seeds and heat gently for 1 minute. Remove from heat and put in a blender. Add the finely chopped lemon grass, peeled garlic, halved chili pepper, cilantro, and coconut milk. Blend well.
2. In a large bowl, put the fish cut into pieces and pour the marinade over it. Cover and refrigerate for 30 minutes.
3. Preheat the broiler at the highest setting. Thread the fish onto wood skewers, altering with pieces of red and yellow pepper. Broil the kebabs for about 10 minutes, turning occasionally, until the fish is cooked through.
“The discovery of a new dish does more for the happiness of the human race than the discovery of a star." ― Jean Anthelme Brillat-Savarin