Fishy Teriyaki Kebabs

Squeeze the juice of one lime into a bowl and add the Teriyaki marinade. Marinate the salmon and monkfish for at least half an hour, turning the fish to ensure all pieces are coated. Thread alternate chunks of salmon, monkfish, red and yellow peppers and shallots on a lightly oiled skewer. Finish with a quarter of lime. Cook on the barbecue, brushing occasionally with the marinade, until the fish is firm and opaque and the vegetables are lightly charred. Serve with a mixed leaf salad and buttered new potatoes.