1 lb (450 g) monkfish, cut into 1 inch (2.5 cm) cubes
juice of 1 lemon
1 tbsp vegetable oil
1 small red pepper
1 small green pepper
4 rashers streaky bacon, rinds removed
2 oz (50 g) button mushrooms
a little melted butter
juice of 1 lemon
1 tbsp vegetable oil
1 small red pepper
1 small green pepper
4 rashers streaky bacon, rinds removed
2 oz (50 g) button mushrooms
a little melted butter
method
1. Marinate monkfish in lemon juice and oil for 20 minutes. Core and deseed peppers and cut into 1 inch (2.5 cm) squares. Blanch and drain. Cut bacon rashers into 2 inch (5 cm) pieces, make small rolls.
2. Remove fish from marinade. Place a mushroom on the end, then thread fish alternately with the peppers and bacon, on to eight small skewers.
3. Brush with butter. Grill for 4 to 5 minutes each side.
2. Remove fish from marinade. Place a mushroom on the end, then thread fish alternately with the peppers and bacon, on to eight small skewers.
3. Brush with butter. Grill for 4 to 5 minutes each side.
serving amount
serves 4
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