800 g (1 3/4 lb) monkfish, cleaned, trimmed and cut in 2 cm (3/4 inch) cubes
125 ml/4 fl oz olive oil
1 garlic clove, crushed
5 ml/1 tsp lemon juice
5 ml/1 tsp dried oregano
8 oz (225 g) rindless streaky bacon rashers
2 cup (200 g) small mushrooms
salt and pepper
125 ml/4 fl oz olive oil
1 garlic clove, crushed
5 ml/1 tsp lemon juice
5 ml/1 tsp dried oregano
8 oz (225 g) rindless streaky bacon rashers
2 cup (200 g) small mushrooms
salt and pepper
method
1. Combine the olive oil, garlic, lemon juice and oregano in a shallow bowl large enough to hold all the monkfish cubes in a single layer. Mix well, add the fish, and marinate for 15 minutes. Drain the monk-fish, reserving the marinade.
2. Thread a piece of bacon on to a kebab skewer. Add a cube of fish, then a mushroom, weaving the bacon between them. Continue to add the fish and mushrooms, each time interweaving the bacon, until the skewer is full. Add a second rasher of bacon if necessary.
3. Fill five more skewers in thesame way. Sprinkle with salt and pepper.
4. Grill the monkfish kebabs under moderate heat for 10-15 minutes, basting frequently with the reserved marinade.
2. Thread a piece of bacon on to a kebab skewer. Add a cube of fish, then a mushroom, weaving the bacon between them. Continue to add the fish and mushrooms, each time interweaving the bacon, until the skewer is full. Add a second rasher of bacon if necessary.
3. Fill five more skewers in thesame way. Sprinkle with salt and pepper.
4. Grill the monkfish kebabs under moderate heat for 10-15 minutes, basting frequently with the reserved marinade.
serving amount
serves 6
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