Spicy Monkfish Kebabs

I made these a couple of nights ago as a spur of the moment thing when I managed to get some monkfish.  Sorry about the lack of picture but I will take one next time I make it.

It serves 2, so just buy a piece of fish that’s the size you want depending on your appetite, the addition of some lemon grass might also be quite nice but I didn’t have any.

It can be cooked on the bbq, under the grill or on a griddle pan, I think BBQ would work best but it was raining so I used the grill.

Ingredients

• Monkfish tail
• 1 clove of  garlic crushed
• juice and zest of 1 lemon
• juice and zest of 1 lime,
• 4 kaffir lime leaves crushed
• 2cm piece of fresh root ginger,
• 1 red chilli or 1/2 tsp chilli flakes,
• pinch of salt
• pinch of pepper
• 1/2 tin of coconut milk
• BBQ Skewers
• Rice and veg to serve with.

Method

1. Chop the monkfish into nice big chunks, place in a bowl and then add the garlic, chilli, ginger, lemon and lime juice and zest, lime leaves, salt, pepper and coconut milk.
2. Leave to marinate for as long as you have got.
3. Thread the fish onto the skewers, I used 2 skewers per kebab as it stops the fish spinning round when you turn it.
4. Baste with some of the left over marinade and cook for 8-10mins depending on heat and size of fish, turn regularly and baste as often as you like.