| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sainsbury’s, Sainsbury15 |
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 |
tb |
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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