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!
