Marinated Monkfish with Grilled Smoked Bacon, Chives and Lem recipe
ingredients
750 g monkfish tail, trimmed and cut into 24 cubes
8 x 30 cm rosemary stalks, stripped of most of the leaves
340 g sliced pancetta
50 ml extra virgin olive oil
50 ml lemon juice
30 g chopped chives
sea salt and milled black pepper
8 x 30 cm rosemary stalks, stripped of most of the leaves
340 g sliced pancetta
50 ml extra virgin olive oil
50 ml lemon juice
30 g chopped chives
sea salt and milled black pepper
method
1. Wrap the monkfish in strips of of pancetta, with a rosemary stalk lying alongside.
2. Allow three pieces of fish per stalk. Lightly drizzle the brochettes with the olive oil and lemon and season with black pepper. Cook on a preheated griddle plate or barbecue for 2-3 minutes each side.
3. Serve the brochettes sprinkled with the chopped chives.
If the rosemary stalks begin to burn, make sure to cover them with foil.
2. Allow three pieces of fish per stalk. Lightly drizzle the brochettes with the olive oil and lemon and season with black pepper. Cook on a preheated griddle plate or barbecue for 2-3 minutes each side.
3. Serve the brochettes sprinkled with the chopped chives.
If the rosemary stalks begin to burn, make sure to cover them with foil.
serving amount
serves 4
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