Monkfish Kebabs with Pesto Dressing

By Neil Barnes

Continuing our theme of summer dining, the following recipe is perfect for the barbeque on a lazy summer evening. however is equally as good when cooked on a griddle indoors. It only takes 20 minutes to prepare and 15 minutes to cook.

Ingredients

• 500g Monkfish or other firm textured fish
• 85g pack of thin sliced pancetta or parma ham
• 2 courgettes, sliced
• 1/2 red onion, cut into thin wedges
• 1 pepper (red, green, yellow or a mixture - your choice) cut into large dice
• 6 Tbsp pesto dressing

Method

Cut the fish into cubes and wrap each cube in a piece of pancetta or parme ham.

Thread a wrapped fish cube onto a large wooden or metal skewer, follwed by a piece of courgette, small wedge of red onion and a piece of pepper. Repeat to fill all 4 skewers (or 8 smaller ones)

Arrange skewers on a flat plate, drizzle over plenty of pesto dressing, coat evenly and leave to marinade for at least 10 minutes

Cook the kebabs for approximately 15 minutes, basting occassionally with the dressing until the fish is cooked through and the pancetta crispy.