Ingredients
750g monkfish fillet
2 tbsp fresh thyme
1 finely grated rind and juice lemon
1 garic clove crushed
1 tbsp olive oil
8 lemon wedges
salt and black pepper
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What to do
Cut the fish into even-sized pieces and place in a bowl. Add the oil, garlic, lemon rind and juice thyme, and salt and pepper. stir well to make sure the fish is evenly coated (marinate for at least 30mins if possible).
Preheat the grill or prepare the barbecue. Thread the fish pieces on to four metal skewers and secure lemon wedges on each end.
cook for 7-8 mins, until just cooked through, turning once. Serve with salad, crusty bread and a spoon of mayo.
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