Monkfish and bacon kebabs with minty peas and salsa verde

Recipe by
Cook: 30 minutes
This recipe is perfect for a summer meal to enjoy when you just want something absolutely delicious that isn't going to weigh you down. Swap the bacon for prosciutto slices for an Italian twist.

Monkfish and bacon kebabs with minty peas and salsa verde

A monkfish recipe mixing the sweetness of the monkfish with the saltiness of the bacon rashers in a refreshing salsa verde dip.

Ingredients

2 Monkfish fillets

4 rashers of bacon

400g frozen peas

50g butter

small bunch of mint - finely chopped

bunch of parsley

bunch of basil

1 tbsp of capers

7 cornichons

juice of one lemon

2 anchovy fillets

olive oil

Cooking steps

Step 1

Begin by making the salsa verde by whizzing either with a stick blender or small food processor the parsley, basil, capers, cornichons, lemon juice and anchovy to a rough paste. Add enough olive oil to form a loose sauce, whizzing until emulsified

Step 2

Make the kebabs by cubing the monkfish and threading onto wooden skewers - wrap in the bacon slices and sear in a hot pan or griddle until golden, sizzling and cooked through.

Step 3

Whilst the kebabs are cooking, add the peas to boiling water, simmer for 1 min, remove from water into a pan with the butter and mint and heat until meted and evenly coated in the herby butter

Step 4

Serve the skewers on top of the peas with the salsa verde on the side

What you’ll need

2 Monkfish fillets

4 rashers of bacon

400g frozen peas

50g butter

small bunch of mint - finely chopped

bunch of parsley

bunch of basil

1 tbsp of capers

7 cornichons

juice of one lemon

2 anchovy fillets

olive oil

Let’s cook!

Step 1

Begin by making the salsa verde by whizzing either with a stick blender or small food processor the parsley, basil, capers, cornichons, lemon juice and anchovy to a rough paste. Add enough olive oil to form a loose sauce, whizzing until emulsified

Step 2

Make the kebabs by cubing the monkfish and threading onto wooden skewers - wrap in the bacon slices and sear in a hot pan or griddle until golden, sizzling and cooked through.

Step 3

Whilst the kebabs are cooking, add the peas to boiling water, simmer for 1 min, remove from water into a pan with the butter and mint and heat until meted and evenly coated in the herby butter

Step 4

Serve the skewers on top of the peas with the salsa verde on the side

Buy the fish used in this recipe
Monkfish fillet steaks 280g From  £25.30 Go to product

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