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Monkfish kebabs with a fennel dressing |
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Firm, meaty monkfish is made for the grill, holding its shape while soaking up bold, aromatic flavours. In this recipe, chunks of monkfish are threaded onto skewers and cooked until lightly charred and succulent, then finished with a bright fennel dressing that cuts through the richness with freshness and subtle aniseed notes. The kebabs can be cooked under a grill or on a barbeque. Simple yet elegant, these monkfish kebabs are perfect for a relaxed summer meal or an impressive dinner that feels special without being fussy. Preparation Time: 15 Mins Cooking Time: 10 Mins Total Time: 1¼ Hrs Ingredients For 2 servings… 2 fillets Monkfish - cut into cubes For the dressing 1½ tbs Olive oil ½ tbs Vinegar - white wine ½ Shallot - chopped ½ tsp Fennel - chopped Pepper - freshly ground, black 1 pinch Salt For the marinade 1 tbs Olive oil ½ tsp Fennel - chopped 1 squeeze Lemon juice Pepper - freshly ground, black Salt Method To make the fennel dressing… Whisk all the dressing ingredients together. To marinate to fish… At least one hour before cooking, put all the marinade ingredients into a dish and add the fish. Turn over the fish in the marinade 2 or 3 times during the marinating time. To cook the fish… Thread the fish on to skewers and grill or barbecue it for a few minutes on each side, brushing from time to time with the marinade, until only just cooked. Add any remaining marinade to the dressing and pour over the fish. Serve immediately. Serve With Crusty bread Salad Wine recommendations A white wine. Conventional Entre-deux-Mers Interesting Côtes du Luberon blanc Jurançon sec Pinot Gris Vin de pays Charentais blanc
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