Skewered Monkfish with Pancetta   BBQ  Hot  MC  20mins

Serves 4    Hot   Fish  Pork  Herbs   Main Course  Barbecues   Kebabs  Brochettes  skewers  Healthy Eating   Gluten Wheat Dairy Free  Eggless

 

Ingredients
675g/1 ½ lb Monkfish Tail, cut into 24 cubes

6 slices of Pancetta, each cut into 4 strips
8 x 30cm Rosemary Stalks, stripped of most of the leaves (optional)

Rosemary leaves (optional)

4 tbsp Olive Oil

2 tbsp Lemon Juice

Salt and Black Pepper

1 tbsp Freshly chopped Chives

Instructions

1. Wrap the monkfish in strips of pancetta, and thread 6 pieces onto each rosemary stalk. Alternatively, place a few rosemary leaves on each piece of monkfish before wrapping in the bacon and thread onto skewers.

2.  In a small bowl, mix together the olive oil and lemon juice and season with salt and black pepper.

3. Brush the skewers with the olive oil mixture and cook over hot barbecue coals for 10-12 minutes turning from time to time and basting with the remaining olive oil mixture.

4. To serve - transfer to a heated platter, sprinkle with the chopped chives and drizzle over any remaining olive oil mixture.

More Kebab Recipes  |  BBQ  Recipes |  Summer Recipes 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

Find UK Holiday Cottages