Cut the monkfish into 2.5 cm (1 inch) cubes. Stretch the bacon rashers with the back of a knife and cut in half. Wrap a piece of bacon around each fish cube. Blanch the aubergine slices in boiling water, drain and dry on absorbent kitchen paper. Quarter the onions, then separate each quarter into two, to give thinner pieces. Thread the fish, onions, aubergines and lemon or limes slices on to 8 wooden skewers. Place the kebabs side by side in a non-metallic dish. Whisk together the lemon juice, honey, soy sauce, tomato puree and seasoning. Spoon over the kebabs. Cover and leave to marinate in the refrigerator for at least 12 hours, turning once. (Still good if only marinate for 30 minutes). Put on hot BBQ and BBQ for 12 minutes all together. Brush with marinade while cooking.
