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Chargrilled monkfish kebabs
Chargrilled monkfish kebabs
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Total Time:
45 minutes
Wholesome and sustainable fish kebabs bursting with flavor that are perfect for a lively and enjoyable meal.
Ingredients:
  • 100 g ciabatta
  • 600 g monkfish fillets or other firm fish, skin off, pin-boned, trimmed from sustainable sources
  • 1 lemon
Instructions:
  • 1. Soak 6 wooden skewers in a large roasting tray filled with cold water to prevent burning. Remove crusts from ciabatta, cut into 2cm chunks, and place in a mixing bowl with a splash of boiling water. Toss together. Cut fish into similar-sized chunks. Clean hands, board, and knife; cut lemon into 6 wedges. 2. Remove skewers from water, dry the tray, then divide and thread ciabatta and fish onto skewers, leaving space between each piece. Add a lemon wedge to the end of each skewer and place them on the tray. 3. Heat a griddle pan on high (or use a grill). Cook skewers for 10-15 minutes, turning every 2 minutes until golden on all sides. Transfer to a platter and serve with a refreshing salad and your choice of rice or flatbreads.

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