1) Cut monkfish fillets into 12 equal sized pieces.

2) Cut salmon fillets into 15 equal sized pieces.

3) Place monkfish and salmon in a Mari Bag and add Major Thai Mari Base. Seal.

4) Massage lightly and place in refrigerator for a minimum of 2 hours.

5) Preheat griddle.

6) Thread ingredients onto a long skewer in the following order: cherry tomato, salmon, monkfish, pepper, salmon, monkfish, pepper, salmon, cherry tomato.

7) Drizzle with a little oil and cook for 12-15 minutes, turning occasionally.

8) Serve on a bed of Thai rice.