• 4servings
  • 6minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600 g trimmed monkfish tails

  2. 1 clove garlic

  3. 1 small bunch mint

  4. olive oil , for frying

  5. 1 lemon , juice only

  6. sea salt and coarsely ground black pepper

  7. 1 heads chicory

  8. 1 large sweet orange , peeled, segmented

  9. small bunch chives

  10. 2 tbsp olive oil , or to taste

  11. 1 tbsp lemon juice , or to taste

Instructions Jump to Ingredients ↑

  1. Soak 4-6 wooden skewers in cold water and leave to soften for 20 minutes - this prevents them scorching as the fish cooks.

  2. Cut the monkfish into even pieces, about 2cm chunks, and transfer to a mixing bowl. Crush the garlic clove and combine with the monkfish. Season with coarsely ground black pepper.

  3. Thread a piece of fish onto each of the skewers. Alternate with a mint leaf, and repeat the process until the skewers are full.

  4. Heat a griddle until very hot. Brush the fish skewers with oil then lay them onto the griddle. Cook for 3 minutes on one side, before turning and cooking for another 3 minutes.

  5. Remove the skewers from the griddle, squeeze over a little lemon juice and sprinkle with salt. While the skewers are on the griddle, make the salad.

  6. For the salad ; separate the chicory leaves and add to a salad bowl with the orange segments, a little olive oil and lemon juice to sharpen. Snip the chives and mix into the salad. Season, and arrange the salad on a plate.

  7. Place the hot fish skewers on top of the salad and pour over any remaining salad dressing.


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