- Serves: 4
- Cook Time: 6 minutes
- Prep Time: 20 minutes plus soaking
- Effort: easy
- 600 g trimmed monkfish tails
- 1 clove garlic
- 1 small bunch mint
- olive oil, for frying
- 1 lemon, juice only
- sea salt and coarsely ground black pepper
For the salad
- 1 heads chicory
- 1 large sweet orange, peeled, segmented
- small bunch chives
- 2 tbsp olive oil, or to taste
- 1 tbsp lemon juice, or to taste
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.
Rate This Recipe