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Skewered Monkfish with Pancetta  

BBQ  HT  MC  20mins

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


675g/1 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




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.

Main equipment required to make this Recipe


Mixing Bowl


Basting/pastry brush


Key techniques required to make this Recipe


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.

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