| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
4 |
Servings |
INGREDIENTS
| 500 |
g |
Monkfish or other firm |
|
|
textured fish eg 1lb |
|
|
cod |
| 1 |
|
85 grams pac thin sliced |
|
|
pancetta or parma ham |
| 2 |
|
Courgettes, sliced |
| 1/2 |
|
Red onion, cut into thin |
|
|
wedges |
| 1 |
|
Yellow pepper, cut into |
|
|
large dice |
| 6 |
T |
Pesto dressing |
INSTRUCTIONS
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.
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