1- Remove the seeds from both the peppers and cut into 5 cm/2 inch squares.
2- Using a sharp knife cut the monkfish away from the bone and cut into 5 cm/2 inch chunks.
3- Thread the fish and vegetables onto 4 short wooden kebab skewers, beginning and ending with a piece of pepper. Do not pack too tightly otherwise they will cook unevenly.
4- Mix the marinade ingredients together. Leave the kebabs to marinate in the refrigerator for 1 - 2 hours.
5- Add the fresh thyme to the Aroma Diffuser and fill up to the “Max” level with the lemon juice.
6- Place the skewers in the lower and upper baskets. Cover with the lid and steam for about 12 - 15 minutes or until cooked through.
Serving suggestion:Serve with brown rice or with wholemeal pitta bread. Try this: Instead of tiger prawns use whole raw prawns in their shells.