Skewered Monkfish with Caper Sauce recipe
ingredients
Monkfish is a very meaty-textured fish. It cooks very well as it doesn't flake like most other fish.
750 g (1 1/2 lb) monkfish tail
finely grated rind and juice 1 small lemon
2 tbsp olive oil
a small bunch of fresh bay leaves
1 small lemon, cut into wedges
finely grated rind and juice 1 small lemon
2 tbsp olive oil
a small bunch of fresh bay leaves
1 small lemon, cut into wedges
For the sauce
6 tbsp olive oil
1 garlic clove, chopped finely
finely grated rind and juice 1 small lemon
1 tbsp chopped fresh parsley
2 tbsp capers, drained and chopped
3 anchovy fillets, chopped finely
pepper
1 garlic clove, chopped finely
finely grated rind and juice 1 small lemon
1 tbsp chopped fresh parsley
2 tbsp capers, drained and chopped
3 anchovy fillets, chopped finely
pepper
method
1. Wash and pat dry the monkfish using paper towels. Carefully trim away the pinky grey membrane and slice either side the central bone to give 2 thick fillets.
2. Cut the monkfish into 2.5 cm (1 inch) cubes and place in a shallow dish. Toss in the lemon rind and juice and the olive oil.
3. Drain the fish, reserving the juices, and thread on to four bamboo skewers, threading a few bay leaves and wedges of lemon in between the fish cubes.
4. Preheat a grill (broiler) to medium. Place the skewers on a rack and cover the ends of the skewers with foil to prevent burning. Brush with some of the reserved juices and cook for 3 minutes. Turn over, brush again and cook for a further 3 - 4 minutes until tender and cooked through.
5. Meanwhile, mix together all the ingredients for the sauce and set aside.
6. Drain the skewers and transfer to warmed serving plates. Serve with the sauce and a green salad.
2. Cut the monkfish into 2.5 cm (1 inch) cubes and place in a shallow dish. Toss in the lemon rind and juice and the olive oil.
3. Drain the fish, reserving the juices, and thread on to four bamboo skewers, threading a few bay leaves and wedges of lemon in between the fish cubes.
4. Preheat a grill (broiler) to medium. Place the skewers on a rack and cover the ends of the skewers with foil to prevent burning. Brush with some of the reserved juices and cook for 3 minutes. Turn over, brush again and cook for a further 3 - 4 minutes until tender and cooked through.
5. Meanwhile, mix together all the ingredients for the sauce and set aside.
6. Drain the skewers and transfer to warmed serving plates. Serve with the sauce and a green salad.
serving amount
serves 4
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more information
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