Special Diet

  • 500–750 g (1–1½ lb) monkfish tails, skinned
  • 1 onion, quartered and layers separated
  • 8 mushrooms
  • 1 courgette, cut into 8 pieces
  • vegetable oil, for brushing
  • watercress or flat leaf parsley, to garnish
  • grated rind and juice of 2 limes
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely sliced fresh root ginger
  • 2 fresh chillies, red or green or 1 of each, deseeded and finely chopped
  • 2 lemon grass stalks, finely chopped
  • handful of chopped coriander
  • 1 glass red wine
  • 2 tablespoons sesame oil
  • freshly ground black pepper

Combine the ingredients for the marinade in a large bowl. Cut the fish into large cubes and add to the marinade with the onion, mushrooms and courgette. Cover and refrigerate for 1 hour to marinate.

Brush the rack of a grill pan lightly with oil to prevent the kebabs from sticking. Thread four skewers with the chunks of fish, mushrooms, courgette and onion alternately. Brush with a little oil and grill under a preheated hot grill for about 10 minutes, turning at intervals. Garnish with watercress or flat leaf parsley.

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