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Barbecued Monkfish Kebabs with Fennel      

HT  MC  BBQ   25mins

Serves 4     


Recipe Tags:   Hot    Fish  Vegetables    Main course   Kebab  brochettes Barbecue  Gluten Wheat Dairy Free  Eggless



4 x 225g/8oz Monkfish Fillets

Juice of 1 Lime

1 Teasp Fennel Seeds

Salt and Black Pepper

1 large onion

2 Capsicum (sweet pepper)

Olive Oil




1. Cut each monkfish fillet into 5 or 6 pieces and place in a bowl with the lemon juice, fennel seeds, salt and pepper. Toss to mix thoroughly and set aside.


2. Peel the onion and cut into quarters.  Separate the layers.


3. Deseed the peppers and cut into 12 pieces. 

4. Thread the monkfish onto 4 long skewers, alternating with the red pepper and onion pieces. Brush with a little oil and cook over hot barbecue coals for 8-10 minutes, turning occasionally. Serve immediately.

Main equipment required to make this Recipe


Mixing Bowl


Basting/pastry brush


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