Barbecued Monkfish Kebabs with Fennel
HT MC BBQ
Hot Fish Vegetables
Main course Kebab brochettes Barbecue Gluten Wheat Dairy Free Eggless
x 225g/8oz Monkfish Fillets
of 1 Lime
Teasp Fennel Seeds
and Black Pepper
Capsicum (sweet pepper)
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.
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