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Monkfish Skewers With Courgette And Lemon

Diet.Chef's picture
Ingredients
  Monkfish tail 1 Pound (450 Gram)
  Courgettes 2 (Zucchini)
  Lemon 1
  Cherry tomatoes 12
  Bay leaves 8
  Olive oil 4 Tablespoon
  Lemon juice 2 Tablespoon
  Chopped thyme 1 Teaspoon
  Lemon pepper 1⁄2 Teaspoon
  Salt To Taste
Directions

1. Using a sharp knife, cut the monkfish into 5 cm/2 inch chunks. Cut the courgettes (zucchini) into thick slices and the lemon into wedges.
2. Thread the monkfish, courgettes (zucchini), lemon, tomatoes and bay leaves on to 4 skewers.
3. To make the basting sauce, combine the oil, lemon juice, thyme, lemon pepper and salt to taste in a small bowl.
4. Brush the basting sauce liberally all over the fish, lemon, tomatoes and bay leaves on the skewers.
5. Cook the skewers on the barbecue (grill) for about 15 minutes, basting frequently with the sauce, until the fish is cooked through.
6. Serve the kebabs with green salad leaves and warm, fresh crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Barbecue
Interest: 
Holiday, Party, Healthy
Ingredient: 
Fish
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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