Tuesday, 29 September 2009

Monkfish and Bacon Kebabs

Metal skewers are best for these kebabs. Thread the ingredients onto them several hours in advance and chill.


75ml olive oil
1 garlic clove, crushed
5ml lemon juice
1tsp dried Oregano
575g monkfish, cleaned, and cut into 2cm cubes
225g rind less streaky bacon
225g button mushrooms
Salt and freshly ground pepper

Garnish with lime wedges and watercress sprigs


Combine the olive oil, garlic, lemon juice and Oregano in a shallow bowl, large enough to hold the Monkfish cubes. Mix well, add the fish and marinate for 15 minutes.

Drain the Monkfish, reserving the marinade. Thread a rasher of bacon onto a metal skewer. Add a cube of fish, then a mushroom threading the bacon between them.

Continue to add the fish and mushrooms, each time threading the bacon between them until the skewer is full. Add a second rasher of bacon if necessary. Fill 3 more skewers and season with salt and pepper.

Grill the Monkfish kebabs under moderate heat for 10-15 minutes, basting frequently with the marinade. Serve the kebabs on a bed of rice. Garnish with lime wedges and watercress.

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