Healthy Eating Gluten Wheat Dairy
x 225g/8oz Monkfish Fillets
of 1 Lemon
Teasp Fennel Seeds
and Black 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 and set aside.
Put the shallots in a pan, cover with cold water and bring to the boil. Simmer gently for 6-8 minutes, then drain and refresh
in cold water. Peel and quarter the shallots lengthways.
Preheat the grill. Deseed the pepper and cut into 12 pieces. Thread the monkfish onto 4 long skewers, alternating with
the red pepper and shallots. Brush
with a little oil and grill for 10-15 minutes, turning occasionally.
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