monkfish kebabs with tabbouleh
Preparation time 20 minutes, plus marinating, Cooking time 25–30 minutes
3.5 cm (1½ inch) piece of fresh root ginger, peeled and diced
grated rind and juice of 1 lemon
½ teaspoon turmeric
2 garlic cloves, crushed
½ teaspoon dried chilli flakes
1 tablespoon chopped mint
4 tablespoons natural yogurt
500 g (1 lb) monkfish, skinned and cut into bite-sized chunks
200 g (7 oz) quinoa
4 tablespoons chopped parsley
2 tablespoons chopped coriander leaves
50 g (2 oz) cherry tomatoes, quartered
lemon wedges, to serve
Mix together the ginger, lemon rind and juice, turmeric, garlic, chilli flakes, half the mint and the yogurt in a small bowl.
Thread the monkfish on to 8 bamboo skewers that have been presoaked in water for 10 minutes to prevent burning, then place in a shallow non-metallic dish. Pour over the yogurt marinade and leave to marinate for 20 minutes.
Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain and refresh under cold running water and drain again. Transfer to a bowl and stir in the remaining mint, the parsley, coriander and tomatoes.
Cook the kebabs under a preheated hot grill or on a barbecue for 10–12 minutes, turning frequently, until the fish is cooked through. Serve with the tabbouleh and lemon wedges.
For monkfish & mango salad, toss together 400 g (13 oz) monkfish, cut into chunks, 2 tablespoons olive oil and 1 tablespoon red Thai curry paste in a bowl and leave to marinate for 20 minutes. Meanwhile, toss together the leaves of 2 Little Gem lettuces, 1 peeled, stoned and sliced mango, ¼ sliced cucumber, a small bunch of chopped coriander and 3 sliced spring onions, then then transfer to a large serving plate.
Heat a frying pan (or you can cook over a barbecue) and cook the monkfish for 2–3 minutes on each side until cooked through. Spoon on to the salad and serve sprinkled with 1 tablespoon toasted almond flakes, a squeeze of lime juice and a drizzle of olive oil. Calories per serving 234
|monkfish kebabs with tabbouleh|