Monkfish kebabs

Monkish is a good fish to use to make kebabs.  The flesh is firm and holds together well.  These kebabs, as a result of the rosemary sprigs, the shallots, green peppers and chorizo, have a rich Mediterranean flavour.  They make an excellent, although quite filling, starter.

By reducing the amount of fish, shallot, green pepper and chorizo to one piece per kebab, they make excellent canapés

Preparation Time: 15 Mins

Cooking Time: 5 Mins

Total Time: 1 Hr

Ingredients

For 4 servings…

4 robust sprigs   Rosemary  - stripped of most of their leaves except at the weakest end - the leaves chopped 

140 ml             Olive oil     

½                   Lemon  - juice of      

3 cloves           Garlic  - chopped      

                     Pepper      

                     Salt          

450 gms           Monkfish  - cut into 2½ cm cubes          

2                    Peppers  - green - cut into 2½ cm squares

8                    Shallots     

110 gms           Chorizo sausage  - cooking, cut into thinnish slices  

Method

Add 2 tbs of the chopped rosemary leaves to 2 tbs of the olive oil, plus the lemon juice, garlic.  Season this marinade well.  Add the monkfish to the marinade.  Do not marinate the fish for more than one hour.

Heat the remaining olive oil over a low heat and add the peppers and shallots.  Cook them slowly for up to ten minutes without colouring.  Season them at the end of cooking.

Wipe most of the marinade from the monkfish.

Assemble the kebabs - alternating chorizo, onion, fish and pepper on the rosemary stalks.  Heat a ridged pan (large enough to accommodate the skewers) over a medium-high heat and place in the kebabs.  Cook for five minutes - turning them frequently to ensure they cook evenly and do not burn.

Variations

Instead of using rosemary sprigs as skewers, metal or wooden skewers can be used.

Wine recommendations

An aromatic white wine.

Conventional

     Côtes de Gascogne

Interesting

     Jurançon sec

     Lirac blanc

     Muscadet Sèvre et Maine Sur lie

     Sauvignon de Touraine