Fresh monkfish kebabs with chermoula dressing

Paired beautifully with a dollop of mayonnaise, our monkfish kebabs are a tasty show stopper, bringing fresh fish together with a spicy chermoula, courgette and lemon skewer.

Tip: If you are BBQ-ing your monkfish and using wooden skewers, make sure you sit them in water for a while to prevent them from catching fire and burning. Nobody wants a kebab with a broken skewer and splinters!

2 hours 15 mins

4

Easy

For the kebabs:
• 2 Field & Flower Monkfish Fillets 260g
• 1 courgette, sliced
• 3 garlic cloves, finely chopped/crushed
• 2 lemons, one for zest and juice, one chopped for kebab
• 2 tbsp olive oil
• Pinch of cardamom
• Handful of spring onions, white and green parts separated and thinly sliced
• Salt and freshly ground black pepper

For the chermoula:
• 2 tbsp finely chopped coriander
• 1 tbsp finely chopped parsley
• 3 small chillies, finely chopped
• 75ml olive oil
• 2 garlic cloves, grated
• 1 tsp ground cumin
• 1 tsp sweet paprika

1. Place the monkfish into a bowl. Crush the garlic cloves and zest of the lemon over the monkfish and set the lemon aside.

2. Add the olive oil, ground cardamom, the white part of the sliced spring onion, salt and pepper to the monkfish and marinate with your hands until all of it is fully seasoned. Cover the bowl and put it into the fridge for at least 1 hour. The longer the marinating time, the greater the flavour, ideally 4-6 hours

3. Whilst the monkfish is marinating, make the chermoula. Mix together half of the sliced spring onion greens with the remaining ingredients, apart from the lemon juice. Blend until you’ve got a smooth paste and set aside.

4. Preheat your grill to a medium-hot heat, or, if you’re using an oven, to around 200°C fan/gas mark 7.

5. Thread the monkfish pieces, courgette and chopped lemon onto the metal skewers, basting with the marinated juices and grill for 4–5 minutes on each side. Or, if you are using the oven, drizzle your baking tray with olive oil and place the kebabs evenly onto the tray, pouring the marinated juices on top and bake for 10 minutes. Turn the kebabs, baking for a further 5 minutes until the fish is cooked. The kebabs should be firm to the touch, nicely coloured and moist, not dry.

6. Stir the lemon juice into the chermoula and drizzle over the monkfish for the perfect dressing. Serve with a sprinkle of the remaining spring onions and coriander leaves as a garnish and a dollop of mayonnaise for that creamy finish.