These monkfish kebabs are actually my favourite thing to make at the moment. They are divine. We have eaten them several times in the last few weeks as they are just so easy to put together – the monkfish is meaty enough to stay firmly on the kebab too, so you don’t need to worry about it falling off.
I tend to make them in a variety of sizes (think goldilocks and the three bears) – smaller and more delicate for my food obsessed 15 month old daughter, the basil in tiny pieces – as she doesn’t like the texture of it as a leaf. For me, I prefer medium sized pieces of monkfish with slightly less prosciutto but more basil and my husband likes the extra prosciutto on his kebab.
We have got a lunch to go to in a few weeks and I have offered to make them as one of the starters – Fingers crossed they will be as successful there as they are in my house!
500g monkfish fillets
2 tbsp lemon-infused olive oil
Salt and pepper
16 fresh basil leaves
8 slices prosciutto
8 kebab skewers
Lemon wedges to serve
1. Cut monkfish into 16 4-5cm chunks and place in a mixing bowl.
2. Add lemon oil and mix to coat fish; season with salt and pepper. Allow to infuse for 5 minutes.
3. Lay fish out on a work surface and place a basil leaf on top of each piece of fish.
4. Thread one end of a prosciutto slice onto the tip of a skewer, followed by a piece of fish. Wrap the prosciutto over the fish to secure the basil underneath. Follow with a second piece of fish and again wrap the prosciutto around it.
5. Preheat the grill, with the shelf 10cm below the element.
6. Place kebabs on the grill rack, in the roasting dish.
7. Grill kebabs for 3-4 minutes per side. The time will depend on the thickness of the fish.
8. Serve with a squeeze of fresh lemon.