Spicy monkfish with mint yoghurt recipe
Spicy monkfish with mint yoghurt - Credit: Archant
They this simple barbeque recipe from Ramus Seafood
(serves two)
Ingredients
400g monkfish, trimmed
(spicy glaze)
1tsp harissa paste
1tsp dry spice blend (Steenbergs’ organic tagine blend works very well)
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a little olive oil
(mint yoghurt)
250ml natural yoghurt
1tsp mint sauce
zest ½ lemon
¼ deseeded cucumber
1 tsp caster sugar
iceberg lettuce
salt and pepper
Method
1 Mix together the spicy glaze ingredients to form a paste. Season the monkish with salt and pepper then marinate in the spicy glaze for 30 minutes. Cut the fish into chunks and slide on to kebab skewers.
2 Combine the mint yoghurt ingredients and refrigerate until needed.
3 Pan-fry or barbecue the monkfish kebabs for two to three minutes on each side and serve on a bed of shredded iceberg lettuce with lemon wedges and some of the mint yoghurt.
The cookbook Ramus Forty, priced £9.95, is available online. Visit ramus.co.uk for details.
