Try this delicious recipe for monkfish skewers, full of Middle-Eastern influenced flavours such as tahini and sumac. It is very easy to prepare and cook. Just marinate the fish in the yoghurt then grill.
Quantities below will feed six people. It is easy to adjust for more or less diners.
Ingredients For Monkfish Skewers
800g boneless skinless monkfish from Walter Purkis & Sons, cut into even-sized chunks – we can do this for you in the shop.
300g Greek yoghurt
3 garlic cloves, crushed
3 tsp sumac
2 tbsp tahini
Juice of 1 lemon, plus wedges, to serve
Handful of fresh coriander leaves, roughly chopped, to garnish
Salt and pepper, to season
For the tabbouleh
80g flat-leaf parsley, finely chopped
50g mint leaves, finely chopped
2 large tomatoes, deseeded and finely diced
½ red onion, finely diced
Juice of 1 lemon
2 tbsp olive oil
Cooking Method For Monkfish Skewers
If you are using Wooden or bamboo skewers, soak them in advance – cold water for at least 30 minutes will help prevent them from burning under the grill.
To make the marinade mix the yoghurt, garlic, sumac, tahini and lemon juice together in a large bowl and season with salt and pepper. Remove a quarter of the yoghurt mixture, reserving it to serve as a dipping sauce later.
Add the monkfish pieces to the remaining yoghurt marinade and mix well s othat each piece is completely covered. Cover the bowl with a plate or cling film and place in the fridge to marinate for at least 30 minutes. You can marinade the fish for up to 24 hours in the fridge, if you want to prep in advance.
Whilst the fish is marinating, make the tabbouleh. Prepare the couscous according to the pack instructions. Leave to cool completely then mix together with all the other tabbouleh ingredients. Stir well, cover and keep cool until serving.
Preheat your grill to the highest setting Take the fish out of the fridge and thread the pieces onto the soaked wooden skewers. Discard any remaining marinade.
Place the skewers on an oven-proof tray and place under the preheated grill for 10 – 12 minutes, turning every couple of minutes until they’re cooked through and golden on all sides. Bear in mind that thicker chunks will take longer to cooh through and smaller ones will cook quicker.
Once cooked, serve the monkfish skewers with the reserved yoghurt sauce, a sprinkle of chopped coriander, the tabbouleh and lemon wedges.
If you would like some more monkfish cooking inspiration and recipes look here >>
Recipe and image credits Seafish