Monkfish is firm, meaty and a perfect fish for kebabs. It also goes extremely well with bacon, so this dish is bound to become a favourite.
Ingredients
- 5¾ oz (162 g) brown basmati rice
- 14 oz (400 g) small chestnut mushrooms, stalks removed
- 1 lb 7 oz (650 g) monkfish tail fillet, cut into 2.5-cm/1-inch cubes
- 1 large red pepper, deseeded and cut into 2.5-cm/1-inch squares
- 3 low-salt lean back bacon rashers, trimmed and cut into 2.5-cm/1-inch squares
- 1½ tbsp olive oil
- salt
- fresh coriander sprigs, to garnish
Sauce
- 5 pieces semi-sundried tomato, finely chopped
- 1 tbsp lemon juice
- 1 large tomato, peeled and finely chopped
- 1 heaped tsp smoked paprika
- 1 garlic clove, crushed
How to Make It
Place the rice in a saucepan of very lightly salted water, then cover and cook over a low heat for 20 minutes, or until tender.
Meanwhile, cut any large mushrooms in half. Thread the fish, mushrooms, red pepper and bacon evenly onto four metal skewers.- Preheat the grill and brush the kebabs with the oil. Place the kebabs on a rack under the preheated grill and cook for about 4 minutes on each side, or until the fish and bacon are cooked through and the vegetables are tender.
To make the sauce, combine the sun-dried tomatoes, lemon juice, tomato, paprika and garlic in a small bowl.- Drain the rice. Serve the kebabs with the rice and a spoonful of the sauce. Garnish with coriander sprigs.