This recipe is very simple, healthy and easy to make. Its greatness lies in high quality products such as a good monkfish from Campo Grande and some good prawns. We thread them on skewer sticks to cook them on the grill, which will give them a unique flavor, and finish them with a touch of arugula and hazelnut pesto, which will give them the exquisite final touch.

Ingredients

• 1 monkfish
• 12 prawns
• 4 cherry tomatoes
• 80gr roasted hazelnut
• 60gr parmesan cheese
• 40gr arugula
• Extra virgin olive oil
• Salt
• Pepper

Instructions

1. Remove the central bone of the monkfish and cut it into small pieces.
2. Clean the prawns by removing all the shells (you can also buy them already peeled).
3. Mount the kebabs, inserting a piece of each one and finish with a cherry tomato.
4. Grill for a few minutes on each side.

Arugula and Hazelnut Pesto

1. You can use a mortar or a mixer.
2. Put the hazelnuts and the arugula in a container, season with salt and pepper and mash everything.
3. Add extra virgin olive oil and Parmesan cheese and mix.
4. Serve the kebabs on a plate with a base of fresh arugula.
5. Pour the pesto over the kebabs.