BBQ & Grill
Lemony monkfish kebabs
Spiced monkfish adds a meaty texture to pescatarian kebabs. You will need kebab skewers to make this recipe on the barbecue. Serve with jumbo couscous salad for a perfect pairing.
Ingredients:
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tbsp fresh thyme leaves
- 1 lemon, zest and juice
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
- 800g/1lb 12oz monkfish, cut into chunks
- 400g/14oz vegetable selection (such as red onion, courgettes, aubergines and peppers) chopped into chunks.
- 150ml/5fl oz greek-style yoghurt
- 1 tbsp finely chopped fresh mint
- 1 tsp mint sauce
Directions:
- Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside.
- Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes.
- Preheat a barbecue or grill to it's highest setting.
- Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers.
- Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through.
- Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs.