This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Zesty, Chilli Cornish Monkfish Skewers
Zesty, Chilli Cornish Monkfish Skewers
Give our Cornish Monkfish a bold hit of lemon, lime and chilli to bring some extra excitement to this meaty fish
Ingredients
- 200 g Cornish monkfish medallions
- 2 limes
- 3 lemons
- 1 tbsp flat-leaf parsley finely chopped
- 1 tbsp dark soy sauce
- 1/2 red chilli thinly sliced
- 1/2 tbsp olive oil extra virgin
- 8 bamboo skewers soaked in water
- salt and pepper to taste
Instructions
- For the marinade, zest a lemon and lime into a bowl. Slice the lemon and lime, then keep to one side. Finely slice a large clove of garlic and finely shred the parsley and add to bowl. Add the juice of 2 lemons, 1 lime, soy sauce and red chilli to the bow., Mix thoroughly and season well. Reserve some of the marinade at this stage to be used as a dipping sauce.
- To assemble the skewers, carefully thread a bamboo skewer through a slice of lime, monkfish then a lemon slice and repeat until you have used up all the ingredients.
- Place the seafood skewers into a shallow dish, and pour over the zesty marinade. roll around in the marinade to ensure that everything is evenly covered. Cover with cling film and refrigerate for an hour.
- Bring a griddle pan to a medium-high heat and brush with a little olive oil. Once hot, add the monkfish skewers and griddle for 1-2 minutes, turn 180°c and cook for a further 2 minutes, brushing any remaining marinade over the skewers whilst they cook. Place on pre-warmed plates and serve immediately.
Notes
If you do not have a griddle pan, these work well under a medium-high grill too.
Tried this recipe?Let us know how it was!
Sign Up To Our Emails & Get 10% Off Your First Order