Thai Monkfish and Salmon Kebabs with Thai Rice
Using Major Thai Mari Base
6 Covers
Monkfish Fillets - Skinned
Salmon Fillets - Skinned
Major Thai Mari Base
Cherry Tomatoes
Red Pepper - Seeded and Cut into 12 Equal Pieces
Thai Rice
See Major Recipe
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.