Monkfish kebabs
By: James Tanner From: The Tanner Brothers
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- Prep time:
- 30 mins
- Cook time:
- 10 mins
- Serves:
- 4
The perfect barbecue recipe, fast, colourful, healthy: chunks of firm monkfish interlaced with bright peppers, courgette and aubergine - from the Tanner Brothers
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Ingredients
- 2 large monkfish tails, (about 600g total weight)
- 1 red pepper, quartered and deseeded
- 1 green pepper, quartered and deseeded
- 1 yellow pepper, quartered and deseeded
- 1 large yellow or green courgette
- 1 large Onion, peeled and trimmed
- 1 Aubergine
- extra virgin Olive oil
- Salt, and freshly ground black pepper
- 1-2 Lemon, quartered
- dressed salad, to serve
Method
1. Cut the monkfish into 2cm cubes, discarding any membrane or cartilage.2. Cut all the vegetables into chunks of a similar size to the monkfish.
3. Thread the fish and vegetables onto skewers, starting and finishing with a cube of monkfish, and alternating each type of vegetable for a colourful effect.
4. Brush the kebabs generously with olive oil and season well. Place over a moderately hot barbecue and grill, turning from time to time, for about 5 minutes until fish and vegetables are cooked through.
5. Serve with salad, and segments of lemon for squeezing over the kebabs.
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