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Seafood and coconut kebabs

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (serves 4):


Mix the ingredients together for the sauce.
Heat them slowly over a very low heat or in a bain-marie for 30 minutes.
Wash, dry and cut the limes in half and then slice.
Cut the cooked monkfish into cubes 3cm wide.
Make the kebabs, alternating the fish, prawns and limes, dipping them in nut oil first.
Drizzle a little sesame oil onto the fish and serve.
Remove the chilli from the sauce and serve it on a saucer with the kebabs.
Advice: Recommended wine:
Domaine Claude Laffond, Reuilly, 1998

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