Skewered Monkfish with Pancetta
BBQ HT MC 20mins
4 Hot Fish Pork Herbs Main Course
Barbecues Kebabs Brochettes skewers Healthy Eating Gluten Wheat Dairy Free Eggless
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)
4 tbsp Olive Oil
2 tbsp Lemon Juice
Salt and Black Pepper
1 tbsp Freshly chopped Chives
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.
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
4. To serve - transfer to a heated platter,
sprinkle with the chopped chives and drizzle over any remaining olive oil
Main equipment required to make
Key techniques required to make this
Baste - To moisten with the pan juices or other
liquid during cooking. This aids in moisture retention.