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Skewered Monkfish with Pancetta

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes, as well as a first class barbecue section for the summer. If you would like to have a look at their website click here.

Have a look at Florence Sandeman's (who is the Editor of Recipes4us) Biography page to find out why and how she gained her passion for cooking.


675g/1 1/2lb Monkfish Tail, cut into 24 cubes
8 x 30cm Rosemary Stalks, stripped of most of the leaves (optional)
Rosemary leaves (optional)
325g/12oz Sliced Pancetta
60ml/2fl.oz. Olive Oil
60ml/2fl.oz Lemon Juice
25g/1oz freshly chopped Chives
Salt and Black Pepper

  • Wrap the monkfish in strips of pancetta, and thread three pieces onto each rosemary stalk. Alternatively, place a few rosemary leaves on each piece of monkfish before wrapping in the bacon and thread onto skewers.
  • In a small bowl, mix together the olive oil and lemon juice and season with salt and black pepper.
  • Brush the skewers with the olive oil mixture and cook over hot coals for 10 - 12 minutes turning from time to time and basting with the remaining olive oil mixture.
  • To serve - transfer to a heated platter, sprinkle with the chopped chives and drizzle over any remaining olive oil mixture.

Serves 4