Wash then top and tail the courgettes then cut in half lengthways. Use a mandolin to cut them into fine strips - the courgette 'spaghetti'. Peel and dice the shallots. Roughly chop the basil leaves. Squeeze the juice from the lime and set aside.
Using a very sharp knife, remove the skin from the monkfish and cut the flesh into cubes.
Remove the first layer of skin from the lemongrass and sharpen one end if necessary - this will be used at the skewer.
Place the monkfish cubes on the lemongrass skewer, twisting if necessary. Season with salt.
Heat a frying pan, add a little oil and pan-fry the skewers for about 3 minutes on each side. In another pan, sweat the shallot with olive oil and a pinch of salt. Once the shallots has turned transparent, add the courgette 'spaghetti' to the pan and cook for 2 minutes.
Plate the courgette spaghetti and serve the monkfish skewers on top. Drizzle the lime juice over the dish and finish with the chopped basil.
«Any kind of firm white fish can be used in this simple but delicous recipe. If desired, roll the skewers in some herbs or spices before cooking.»