Thai-Style Monkfish & Mushroom Kebabs
Preparation time: 15 minutes, plus marinating time
Cooking time: 10 minutes
Nutrition: Per serving
249 Kcal Fat
Monkfish is a firm fish with a delicate flavour which works perfectly with this Thai style marinade. A wonderful infusion of flavours and so simple it can be enjoyed any night of the week.
500g -750g (1-1.5 lbs) monkfish tails, skinned
1 red onion, quartered and layers separated
1 courgette, cut into 8 pieces
1 yellow pepper, deseed and cut into chunks
4 cherry tomatoes
Vegetable oil, for brushing
Watercress or flat leaf parsley, to garnish
Grated rind and juice of 2 limes
1 garlic clove, finely chopped
2 tbsp finely sliced fresh root ginger
2 fresh chillies, red or green or 1 of each, deseeded and finely chopped
2 lemon grass stalks, finely chopped
1 glass of red wine
2 tbsp sesame oil
freshly ground black pepper
Combine the ingredients for the marinade in a large bowl. Cut the fish into large cubes and add to the marinade with the onion, mushrooms and courgette. Cover and refrigerate for 1 hour to allow the flavours to blend.
Brush the rack of a grill pan lightly with oil to prevent the kebabs from sticking. Thread 4 skewers with the chunks of fish, mushrooms, courgette and onion alternately with a tomato in the middle. Brush with a little oil and grill under a preheated hot grill for about 10 minutes, turning at intervals. Garnish with watercress or flat leaf parsley.
OR YOU COULD TRY…
You can use any firm white fish such as halibut, sea bass, swordfish, cod or haddock, if you prefer.