Monkfish and mint skewers with orange chicory salad

By: Martin Blunos

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This recipe is classed as easy

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Prep time:
20 mins, plus soaking
Cook time:
6 mins
Serves:
4

For fresh light flavours, try your hand at making Martin Blunos' simple fish skewers flavoured with delicate mint leaves

Ingredients

  • 600 g trimmed monkfish tails
  • 1 clove Garlic
  • 1 small bunch Mint
  • Olive oil, for frying
  • 1 Lemon, juice only
  • sea salt and coarsely ground black pepper

For the salad

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Method

1. Soak 4-6 wooden skewers in cold water and leave to soften for 20 minutes - this prevents them scorching as the fish cooks.

2. Cut the monkfish into even pieces, about 2cm chunks, and transfer to a mixing bowl. Crush the garlic clove and combine with the monkfish. Season with coarsely ground black pepper.

3. Thread a piece of fish onto each of the skewers. Alternate with a mint leaf, and repeat the process until the skewers are full.

4. Heat a griddle until very hot. Brush the fish skewers with oil then lay them onto the griddle. Cook for 3 minutes on one side, before turning and cooking for another 3 minutes.

5. Remove the skewers from the griddle, squeeze over a little lemon juice and sprinkle with salt. While the skewers are on the griddle, make the salad.

6 For the salad; separate the chicory leaves and add to a salad bowl with the orange segments, a little olive oil and lemon juice to sharpen. Snip the chives and mix into the salad. Season, and arrange the salad on a plate.

7. Place the hot fish skewers on top of the salad and pour over any remaining salad dressing.

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