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    • Monkfish and Pancetta Kebabs

    Mark Sharron
    Easy
    20 minutes
    4
    A delicious fish dish, marinated in an amazing sauce. It’s a perfect meal for any special occasion.
    1 rating
    layout 0 comment

    Ingredients

    • Monkfish portions, cut into about 3-inch cubes.
    • 1 rasher of pancetta per monkfish portion
    • A dozen black olives
    • 1 clove garlic, crushed
    • 1 teaspoon capers
    • 50g chopped parsley
    • 1/2 lemon, juiced
    • 3 tablespoons olive oil
    • Salt and pepper to taste
    • Chopped parsley for garnish

    Method

    • Step-by-Step Method for Monkfish and Pancetta Kebabs
    • Soak wooden skewers in water for 20-30 minutes if using wooden skewers
    • Cut monkfish portions into 3-inch cubes
    • Wrap each monkfish cube with a rasher of pancetta
    • Pit the black olives if needed
    • Thread wrapped monkfish cubes and black olives onto skewers, alternating each piece
    • In a small bowl, mix crushed garlic, capers, chopped parsley, lemon juice, olive oil, salt, and pepper
    • Brush or spoon the marinade mixture over all sides of the kebabs
    • Preheat your grill or griddle pan over medium-high heat
    • Place the kebabs on the grill or pan and cook for 2-3 minutes per side, turning, until pancetta is crisp and monkfish is opaque and just cooked through
    • Remove kebabs from heat and rest for 2 minutes
    • Arrange kebabs on a warmed serving platter
    • Drizzle with extra marinade if desired
    • Scatter with additional chopped parsley for garnish
    • Serve immediately with lemon wedges or a simple green salad on the side