600 g fish
2 cloves garlic
a teaspoon of fennel seeds
two sprigs of thyme
oil, salt and pepper.
Shell the prawns and cut in half.
Blend shallots and garlic and fennel seeds, the thyme leaves, lemon juice, 4 tablespoons oil, salt and pepper.
Pour the sauce over the fish and let marinate obtained.
Put in skewers, alternating fish cubes with grilled prawns and evenly.