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15 minutes
- 500 g monkfish tail (or cod or haddock) from sustainable sources, ask your fishmonger, trimmed of all skin and bone and cut into 2.5cm cubes
- 6-8 skewers or sticks fresh rosemary lower leaves removed, tips kept on
- 255 g new potatoes boiled, halved
- 2 thumb-sized pieces fresh ginger thinly sliced
- 1 lemon juice and zest of
- 2 cloves garlic
- 2 dried chillies crumbled
- 1 handful fresh mint
- 4 tablespoons natural yoghurt
- Combine all marinade ingredients, except for the yoghurt, in a food processor and blend until smooth. Mix in the yoghurt. Skewer the fish and new potatoes alternately using skewers or rosemary sticks. Grill each side for 2 minutes while drizzling with the marinade.
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