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Thai-Style Monkfish & Mushroom Kebabs

Prep time: 28mins | Difficulty: easy | Serves: 6

Monkfish is a firm fish with a delicate flavour which works perfectly with this Thai style marinade. A wonderful infusion of flavours and so simple it can be enjoyed any night of the week.

Tags:

View All dinner family favorites fish hearty meal

Nutritional information per serving (1/6 of recipe)

Fat

8g 

Saturated

1.2g 

Carbohydrate

N/a 

Protein

N/a 

Calories

249kcals 

Ingredients

  • 500g-750g (1-1.5 lbs) monkfish tails, skinned
  • 1 red onion, quartered and layers separated
  • 8 mushrooms
  • 1 courgette, cut into 8 pieces
  • 1 yellow pepper, deseed and cut into chunks
  • 4 cherry tomatoes
  • Vegetable oil, for brushing
  • Watercress or flat leaf parsley, to garnish
  • Grated rind and juice of 2 limes
  • 1 garlic clove, finely chopped
  • 2 tbsp finely sliced fresh root ginger
  • 2 fresh chillies, red or green or 1 of each, deseeded and finely chopped
  • 2 lemon grass stalks, finely chopped
  • 1 cup of red wine
  • 2 tbsp sesame oil
  • freshly ground black pepper

Method

  1. Combine the ingredients for the marinade in a large bowl. Cut the fish into large cubes and add to the marinade with the onion, mushrooms and courgette. Cover and refrigerate for 1 hour to allow the flavours to blend.
  2. Brush the rack of a grill pan lightly with oil to prevent the kebabs from sticking. Thread 4 skewers with the chunks of fish, mushrooms, courgette and onion alternately with a tomato in the middle. Brush with a little oil and grill under a preheated hot grill for about 10 minutes, turning at intervals. Garnish with watercress or flat leaf parsley.
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