Monkfish and mint skewers with orange chicory salad

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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Ingredients

600g trimmed monkfish tail
1 garlic clove
1 small bunch Mint
Olive oil, for frying
1 lemon, juice only
sea salt and coarsely ground black pepper

For the salad

1 head Chicory
1 large sweet orange, peeled, segmented
small bunch Chives
2 tbsp Olive oil, or to taste
1 tbsp lemon juice, or to taste

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