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Monkfish skewers with sweet red onion and green pepper

Gioconda Scott from Gioconda Scott's Paradise Kitchen
Add a touch of class to your barbecue this summer with Gioconda Scott's simple but stylish marinated monkfish skewers

Monkfish skewers with sweet red onion and green pepper

Method

1. In a bowl, mix together the monkfish, garlic, ginger, cumin seeds, olive oil and lemon juice. Season with salt and freshly ground pepper.

2. Marinate in the fridge for 1 hour.

3. Thread the monkfish, red onion and green pepper chunks alternately onto long skewers, making 12 skewers in all. If using wooden skewers soak them in cold water for at least an hour beforehand.

4. Cook the monkfish skewers on a preheated barbecue for around 4 minutes on each side, until cooked through.

5. Serve at once with barbecued vegetables.

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Serves: 4

Prep: 20 min, plus 1 hr marinating
Cook: 10 min

Ingredients
400g monkfish fillet, cut into 3cm cubes
3-4 garlic cloves, crushed
2.5 cm fresh ginger root, minced
2 tsp Cumin seeds, dry-fried
4 tbsp Olive oil
juice of 1 lemon
2 red onions, cut into 3cm chunks
2 green peppers, cut into 3cm pieces
salt and fresh ground black pepper
barbecued vegetables, to serve