A simple basting sauce is brushed over these tasty kebabs. When served with crusty bread, they make a perfect light meal.
450 g (1 lb) monkfish tail
2 courgettes (zucchini)
1 lemon
12 cherry tomatoes 8 bay leaves
2 courgettes (zucchini)
1 lemon
12 cherry tomatoes 8 bay leaves
Sauce
3 tbsp olive oil
2 tbsp lemon juice
1 tsp chopped, fresh thyme
1/2 tsp lemon pepper
salt
2 tbsp lemon juice
1 tsp chopped, fresh thyme
1/2 tsp lemon pepper
salt
To Serve
green salad leaves fresh, crusty bread
method
1. Cut the monkfish into 5 cm (2 inch) chunks.
2. Cut the courgettes (zucchini) into thick slices and the lemon into wedges.
3. Thread the monkfish, courgettes (zucchini), lemon, tomatoes and bay leaves on to 4 skewers.
4. To make the basting sauce, combine the oil, lemon juice, thyme, lemon pepper and salt to taste in a small bowl.
5. Brush the basting sauce liberally all over the fish, lemon, tomatoes and bay leaves on the skewers.
6. Cook the skewers on the barbecue (grill) for ab out 15 minutes over medium-hot coals, basting them frequently with the sauce, until the fish is cooked through. Transfer the skewers to plates and serve with green salad leaves and wedges of crusty bread.
Use plaice (flounder) fillets instead of the monkfish, if you prefer. Allow two fillets per person, and skin and cut each fillet lengthways into two. Roll up each piece and thread them on to the skewers.
2. Cut the courgettes (zucchini) into thick slices and the lemon into wedges.
3. Thread the monkfish, courgettes (zucchini), lemon, tomatoes and bay leaves on to 4 skewers.
4. To make the basting sauce, combine the oil, lemon juice, thyme, lemon pepper and salt to taste in a small bowl.
5. Brush the basting sauce liberally all over the fish, lemon, tomatoes and bay leaves on the skewers.
6. Cook the skewers on the barbecue (grill) for ab out 15 minutes over medium-hot coals, basting them frequently with the sauce, until the fish is cooked through. Transfer the skewers to plates and serve with green salad leaves and wedges of crusty bread.
Use plaice (flounder) fillets instead of the monkfish, if you prefer. Allow two fillets per person, and skin and cut each fillet lengthways into two. Roll up each piece and thread them on to the skewers.
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