Fish Kebabs
By:  Everyday Specials
Yield:  4 servings

24 tiger prawns; uncooked
8 scallops
250 g monkfish tail
1 bulb fennel
16 cherry tomatoes
1 mild onion; quartered
1 tablespoon oil
salt
2 teaspoons dried herbes de Provence

Soak 8 wooden kebab skewers in water for at least 15 minutes.

Rinse the prawns, scallops and monkfish under cold water.  Cut the
monkfish into large chunks.
Chop the fennel into chunky bite sized pieces.
Preheat the grill to a medium hot heat and line a grill pan with foil.
Thread the fish and vegetables onto the skewers.  Brush with the oil,
season and then sprinkle the dried herbs generously over the kebabs.
Place the kebabs on the grill pan and grill them for 15 minutes turning
frequently.  Serve immediately.