Skewered Monkfish with Pancetta
is one of the recipes which we have been given
permission to reproduce by another of the UK recipe
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
a look at Florence Sandeman's (who is the Editor
page to find out why and how she gained her
passion for cooking.
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
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
a small bowl, mix together the olive oil and
lemon juice and season with salt and black pepper.
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.
serve - transfer to a heated platter, sprinkle
with the chopped chives and drizzle over any
remaining olive oil mixture.