Monkfish and pancetta kebabs with sage

Method

1. Whisk together all the ingredients for the salmoriglio and spoon half of the mixture over the monkfish. Turn to coat thoroughly, then leave to marinate for at least half an hour.

2. Cut the strips of pancetta in half, making sure to leave them long enough to wrap round each cube of monkfish. Remove the monkfish from the marinade and wrap a length of pancetta neatly around each cube. Divide the fish cubes evenly amongst the skewers and carefully slip the fish pieces onto them, alternating with sage leaves.

3. Cook over a thoroughly pre-heated barbecue (or pre-heated grill), close to the heat, turning frequently, for about 8-10 minutes, until the pancetta is crisp and the monkfish just cooked through. Brush the kebabs with leftover marinade every now and then as they cook.

4. Serve with the remaining half of the salmoriglio.

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Ingredients

For the Salmoriglio:

juice of 1 1/2 Lemons
8 tbsp extra virgin olive oil
1 tbsp dried oregano
2 garlic cloves, crushed
salt and fresh ground black pepper

For the monkfish:

700g monkfish fillet, cut into 4cm cubes
150g Pancetta
24 sage leaves
salt and fresh ground black pepper

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