
Sophie Grigson
Sophie Grigson gives us a little taste of Sicily with succulent monkfish wrapped in crisp pancetta, served with a lip-smacking lemony sauce
Sophie Grigson gives us a little taste of Sicily with succulent monkfish wrapped in crisp pancetta, served with a lip-smacking lemony sauce
Monkfish and pancetta kebabs with sage
Method
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.
Prep:
15 min, plus 30 mins or so marinating
Cook: 10 min
Cook: 10 min
Ingredients
For the Salmoriglio:
juice of 1 1/2 Lemons8 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 cubes150g Pancetta
24 sage leaves
salt and fresh ground black pepper
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