Spicy monkfish with mint yoghurt recipe

Spicy monkfish with mint yoghurt

Spicy monkfish with mint yoghurt - Credit: Archant

They this simple barbeque recipe from Ramus Seafood

(serves two)


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


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.

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