| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 800 |
g |
Monkfish. |
| 16 |
|
Thin rashers smoked bacon. |
| 2 |
|
Tomatoes |
| 2 |
|
Onions |
| 2 |
tb |
Groundnut oil. |
INSTRUCTIONS
1 Peel the onions and wash the tomatoes, and cut them all in four. Rinse
and dry the monkfish. Cut into quite large pieces (of about 50 g), and wrap
a rasher of bacon around each.
2 Now make four kebabs: thread on a piece of fish, followed by an
onion-quarter, another piece of fish, then tomato. Brush the kebabs with
oil, then grill or barbecue them for 20 minutes. Serve with a courgette
gratin.
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