At the beginning of July, our Stray FM Extra show featured barbecues and the fabulous amount of seafood and fish that works brilliantly when cooked outside. Not only is it quick to prepare and easy to cook but it is also deliciously nutritious.
Jonathan treated Alex Cann to a variety of delicious kebabs, including king prawn kebabs and spicy monkfish kebabs which are freshly prepared in store. The monkfish ones are also extremely easy to prepare at home and go perfectly with a cooling mint yoghurt and a bottle of Wild Rock Sauvignon Blanc or a chilled Pinot Noir.
Monkfish is a really popular fish, although it was once used to bait scampi. It’s meaty and dense with little bone and therefore makes a perfect kebab or decent curry. The monkfish stocked by Ramus are from UK waters, often Aberdeen or Cornwall.
With the barbecue season well and truly upon us, why not consider other fish on the BBQ too? Try out whole fish such as sardines & sea bass; fillets of salmon; tuna & swordfish steaks or even a whole trout wrapped in foil. The world is your lobster as they say!
RAMUS SPICY MONKFISH KEBABS WITH MINT YOGHURT
400g monkfish, trimmed (200g per person, making 2 kebabs each)
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.
250ml natural yoghurt
1 tsp mint sauce
zest ½ lemon
¼ deseeded cucumber
1 tsp caster sugar
Salt and pepper
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.
Combine all of the ingredients for the mint yoghurt and refrigerate until needed.
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.
If cooking on the BBQ, make sure to soak the kebab sticks in water to avoid burning.