Barbecued monkfish
Ingredients
10
Steps
6
Serves
4
Cook Time
40-45 Min
Ingredients
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Soak bamboo skewers in water for 30 minutes to prevent burning.
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Mix the olive oil, lime zest, fish sauce, garlic, ginger and basil together. Season with salt and pepper.
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Wash the monkfish under cold running water, and pat dry with kitchen paper. Add to the marinade and mix well. Cover and leave to marinate in the refrigerator for 2 hours, stirring occasionally.
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Preheat a charcoal barbecue or grill until hot. Lift the monkfish pieces from the marinade, and thread them onto the skewers, alternating with the lime wedges.
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Cook the skewers for 5–6 minutes on the hot barbecue or under the grill, turning regularly, until the fish is tender.
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Serve with noodles or rice.