Monkfish and Parma Ham Brochettes
250g/9oz monkfish (anglerfish) fillet, skinned and boned
6 wafer-thin slices Parma ham, all visible fat removed
4 cherry tomatoes
1 small red onion, cut into wedges
75g/3oz/⅓ cup virtually fat-free fromage frais
1 tsp reduced-fat mayonnaise
1 tsp green pesto sauce
salt and ground black pepper
1 Cut the monkfish into six large chunks and wrap a slice of Parma ham around each one. Thread on to two skewers, alternating the fish with the cherry tomatoes and onion wedges. Sprinkle with black pepper.
2 Cook the pasta in a pan of lightly salted boiling water according to the instructions on the pack. Drain well.
3 Meanwhile, preheat the grill (broiler). Cook the brochettes under the hot grill for 10 minutes, turning occasionally, until the fish is cooked through.
4 Mix the fromage frais, mayonnaise and pesto in a small bowl and serve with the pasta and brochettes.
|Monkfish and Parma Ham Brochettes|