For the marinade, zest a lemon and lime into a bowl. Slice the lemon and lime, then keep to one side. Finely slice a large clove of garlic and finely shred the parsley and add to bowl. Add the juice of 2 lemons, 1 lime, soy sauce and red chilli to the bow., Mix thoroughly and season well. Reserve some of the marinade at this stage to be used as a dipping sauce.
To assemble the skewers, carefully thread a bamboo skewer through a slice of lime, monkfish then a lemon slice and repeat until you have used up all the ingredients.
Place the seafood skewers into a shallow dish, and pour over the zesty marinade. roll around in the marinade to ensure that everything is evenly covered. Cover with cling film and refrigerate for an hour.
Bring a griddle pan to a medium-high heat and brush with a little olive oil. Once hot, add the monkfish skewers and griddle for 1-2 minutes, turn 180°c and cook for a further 2 minutes, brushing any remaining marinade over the skewers whilst they cook. Place on pre-warmed plates and serve immediately.
Notes
If you do not have a griddle pan, these work well under a medium-high grill too.