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thats ok Goldie, i got my recipe ideas a few years ago from one of rick steins books and as we all do, just adapted, so yep been doing it that way for a while.

Have to agree jiqpig.No less than 3 min's no more than four.

yes most of peoples recipes have been on the TV before or recently but i think the time of 4 mins for kebabs is too long check before that so not to overcook

I saw it done this way on TV last week snoozy.I can't remember which programme it was...anyway,it did look really nice....thanks everyone for your advice

i often wrap my monkfish in parma ham then roast it in the oven, it is often known as the fillet steak of fish.I also stuff the centre of the fish with roasted red peppers, anchovies, capers lemon, then i tie it up with string to hold it all together and roll it in some crushed mixed peppercorns, then again in the oven till cooked.

if they were cut into 2.5cms about 4 min's.Keep turning.

I was just wondering,how long would I cook the fish for if I did it on a griddle plate as kebabs? Thanks

They are very meaty Goldie so they make wonderful kebabs.I can see you doing these on the barbi' in the summer.

LOL MaryJane

Thanks to you and prawnfiller,you have answered ny question.I do like the taste of scampi,so monkfish,here I come....I think I'll cook it on my griddle plate for the first time,and see how it turns out!

Monkfish doesn't taste like scallops, it has the same texture. Both taste fab in my opinion. Buy some and see.

I thought you'd caught on to my secret life as a polyandrist, but my apostrophe seems to be properly placed does it not?

Monkfish was used to produce fake scampi as the taste is very similar - and so is the texture.

Hi MaryJane,thanks for your advice.I did briefly have a look in Recipes yesterday and saw some really tempting ideas.

I just wanted to know that if monkfish does taste like scallops,then I would buy some and try it.I'm glad it's meaty cos I like to feel I've actually eaten something,if you know what I mean?!!

By the way,how many husbands have you got!!LOL

goldie1,

Monkfish does have a 'meaty texture', similar to shellfish, which you say you like.

Try Ed Baine's fab recipe that has monkfish and scallops - you can't lose! [link]

Coincidently, I'm planning on making it on the BBQ for my husband's on Thurs.