Monkfish kebabs
Ingredients second marinade:
2 tbsp of Oil
1/2 tsp Turmeric
1 tsp Chilli Flakes
2 tbsp of Lemon Juice
2 inch piece of Fresh Ginger
3 Cloves of Garlic
2 tbsp of Greek Yoghurt
1 tsp Dijon Mustard
1/4 tsp Ajwain
1/2 tsp Garam Masala
1 tbsp Fresh Dill
Ingredients first marinade:
1 inch piece of Fresh Ginger
3 Cloves of Garlic
1 Green Chilli
1/2 tsp Turmeric
1/2 tbsp Lemon Juice
1 tbsp of Oil
400g of Monkfish
Ingredients Shredded Salad
1 Carrot
7 Radishes
1 tsp Fresh Parsley
1 tbsp Lemon Juice
Ingredients Mint Puree:
25g of Fresh Mint Leaves
25g of Fresh Coriander Leaves
12 Baby Spinach Leaves
1 inch piece of Fresh Ginger
1 tbsp of Greek Yoghurt
1 tbsp of Lime Juice
Directions:
Leave the wooden skewers to soak in cold water.
Prepare the monkfish by washing the fish well and pat dry with kitchen paper. Dice the fish.
In a medium bowl, grate the ginger and crush the garlic cloves. Finely dice the green chilli and add to the bowl along with the turmeric, lemon juice and oil. Mix the ingredients together to create a paste. Add the monkfish and mix well until thoroughly coated in the marinade. Leave to marinate in the fridge for 30 minutes
Meanwhile, prepare the second marinade in a separate bowl. Whisk the turmeric and chilli flakes into the oil, then grate in the ginger, crash the garlic cloves and add to the bowl. Finely chop the dill and add to the bowl. Grind the Ajwain and add to the bowl along with the lemon juice, yoghurt, mustard and Garam Masala. Mix the ingredients together well .
Transfer the monkfish from the first marinade to the second, again turning the fish pieces until fully coated in the mixture. Return to the fridge and marinate for another 2 hours
Meanwhile, make the mint puree. Finely chop the mint, coriander and spinach and place in a blender. finely dice the ginger and pop into the blender along with the yoghurt and lime juice. Blitz to form a smooth, bright green purée. Check the seasoning, then reserve in the fridge until ready to serve
Preheat the grill to high. Remove the monkfish from the marinade and thread on to wooden skewers.
Drizzle the kebabs with a little oil and grill for 3 minutes. Turn over and cook for another few minutes until the fish has cooked through.
Finely grate the carrot and radishes into a small bowl. finely chop the parsley and add to the bowl. Squeeze over a little fresh lemon juice and toss well.
Serve the Monkfish kebabs with a side of carrot salad and mint puree.
Enjoy!
