Skewered Monkfish with Caper Sauce
Ingredients
- 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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Meanwhile, mix together all the ingredients for the sauce and set aside.
- Drain the skewers and transfer to warmed serving plates. Serve with the sauce and a green salad.
Calories: 407 kcal
Carbohydrates: 8 g
Protein: 26 g
Fat: 31g
Saturated Fat: 5 g
Cholesterol: 44 mg
Sodium: 147 mg
Potassium: 814 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 177 IU
Vitamin C: 46 mg
Calcium: 44 mg
Iron: 1 mg