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    • Monkfish and Pancetta Kebabs

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 82.5; Fat 1.7g; Carbs 0g; Cholesterol 27.2g; Protein 15.8g; Sodium 1.96g
    A delicious fish dish, marinated in an amazing sauce. It’s a perfect meal for any special occasion.
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    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

    • Preheat the oven to 220°C

    • Combine the crushed garlic, olive oil and capers to create the marinade. Soak the cubed Monkfish for a few minutes.

    • Place each portion of fish on a skewer, alternating with the cubes of pancetta, and olive.

    • Place the kebabs on a roasting pan, then sprinkle with olive oil.

    • Griddle on high heat for 15-20 minutes, remove just as the fish begins to flake.

    • Serving Suggestions: Serve with grilled lemon wedges, grilled brown toast, drizzled with olive oil and with capers and parsley for garnish.

    Frozen Monkfish Products

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