ingredients
serves 4
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
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.
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