Sumac, Chilli and Lemon-Spiced Monkfish Skewers

cook 20 mins
Tags: Spicey
  • 800 g (1 3/4 lb) monkfish tail, cut into bite-sized pieces
  • 3 lemons
  • 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.
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