Special Diet

  • 500 g (1 lb) monkfish, cut into 12 pieces
  • 12 slices of Parma ham
  • 12 cherry tomatoes
  • 2 yellow peppers, cored, deseeded and cut into 6 wedges
  • 2 tablespoon olive oil
  • 300 g (10 oz) can cannellini beans, rinsed and drained
  • 4 tablespoons ready-made pesto

Presoak 4 wooden skewers in warm water. Wrap each piece of monkfish in a slice of Parma ham. Thread these on to skewers, alternating with tomatoes and pieces of yellow pepper. Brush the kebabs with the oil and cook under a preheated hot grill for 3—4 minutes. Turn the skewers over and cook for a further 3 minutes until cooked through.

Put the beans in a nonstick saucepan and cook, stirring, over low heat for 4—5 minutes or until hot. Stir in the pesto.

Spoon the beans on to 4 plates, top with the kebabs and serve immediately.

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