Monkfish kebabs with pesto dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Monkfish or other firm textured fish eg; (1lb) |
| ; cod | ||
| 1 | 85 grams pac thin sliced pancetta or parma ham | |
| 2 | Courgettes; sliced | |
| ½ | Red onion; cut into thin | |
| ; wedges | ||
| 1 | Yellow pepper; cut into large dice | |
| 6 | tablespoons | Pesto dressing |
Directions
Cut the fish into cubes and wrap in a piece of pancetta or parma ham.
Thread a wrapped fish cube onto a large wooden or metal skewer, followed by a slice of courgette, small wedge of red onion and piece of yellow pepper.
Repeat to fill all 4 skewers. Alternatively fill 6-8 smaller skewers.
Arrange on a flat plate, drizzle over plenty of pesto dressing, coat evenly and leave to marinate for at least 10 minutes.
Cook the kebabs under a preheated hot grill for approximately 15 minutes, basting occasionally with the dressing, until the fish is cooked through and pancetta crispy.
Notes Serve on a bed of mixed herb salad with extra pesto dressing drizzled over.
Converted by MC_Buster.
NOTES : Succulent monkfish and pancetta kebabs with a tangy pesto dressing.
Converted by MM_Buster v2.0l.