Monkfish Kebabs with Mint Yoghurt

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Serves 2

  • 400g monkfish, trimmed (200g per person, making 2 kebabs each)
  • FOR THE SPICY GLAZE: 1 tsp harissa paste & 1 tsp dry spice blend (Steenbergs organic Tagine blend works very well), mixed with a little olive oil. Alternatively use any ready made tandoori paste.
  • FOR THE MINT YOGHURT: 250ml natural yoghurt; 1 tsp mint sauce; zest ½ lemon; ¼ deseeded cucumber; 1 tsp caster sugar
  • Iceberg lettuce
  • Lemon wedges
  • Salt and pepper

Top Tips

If cooking on the BBQ, make sure to soak the kebab sticks in water to avoid burning.

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Method

  1. Season the monkish with salt and pepper and then marinate in the spicy glaze for 30 minutes. Cut the fish into chunks and assemble the kebabs.
  2. Combine all of the ingredients for the mint yoghurt and refrigerate until needed.
  3. Pan-fry or barbecue the monkfish kebabs for 2 to 3 minutes on each side and serve on a bed of shredded iceberg lettuce with lemon wedges and some of the mint yoghurt.

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