800 g (1 3/4 lb) monkfish tail, cut into bite-sized pieces
2 tablespoons extra-virgin olive oil
2 teaspoons sumac
3 teaspoons dried red chilli flakes
4 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
35 g (1 1/2 oz) flat leaf parsley, finely chopped
salt and pepper
rocket salad, to serve
Put the fish in a large non-reactive bowl. Finely grate 2 of the lemons and set aside the grated rind. Halve the grated lemons and squeeze the juice over the fish.
Add the oil, sumac and chilli flakes to the fish mixture, season well with salt and toss to coat evenly. Cover and leave to marinate until ready to cook.
Mix together the reserved lemon rind, garlic, chopped red chilli and parsley in a bowl. Season well and set aside.
Cut the remaining lemon into thin slices. Thread the monkfish on to 8 long metal skewers, alternating with the lemon slices. Cook under a preheated hot grill for 4–5 minutes on each side or until the fish is cooked through.
Transfer the skewers on to 4 serving plates, sprinkle over the lemon rind mixture and serve with a rocket salad.