A well-balanced dish which makes the most of the fresh herbs available in the summer months
Prep: 10-15 minutes
Cook: 10-15 minutes
1.2kg Monkfish fillet
12 Parma ham, large thin slices
1 garlic clove, crushed
Juice and zest of 1/2 a lemon
2 tbsp. olive oil
Freshly ground pepper
24 small sage leaves
6 long stalks of rosemary
6 slices of lemon
Chargrilled New Potatoes and Asparagus
Fish: Trim the thin, grey membrane from the monkfish with a sharp, thin knife or ask your fishmonger to do this for you. This is tough when eaten. Then cut the monkfish into 24 even-sized pieces.
Marinade: Mix the marinade ingredients together and toss the monkfish in it. Cover and refrigerate for up to 15-30 minutes.
Cut the Parma ham slices in half so that you have 24 even slices.
Push the rosemary leaves off the rosemary stalks leaving 3-5cm leaves at the top.
Season the monkfish with pepper. Place a sage leaf on a piece of monkfish and wrap in one slice of Parma ham; repeat this with the remaining pieces of monkfish. Then push 4 pieces of monkfish on each stalk of rosemary so that you have 6 kebabs. Cover the monkfish and refrigerate until ready to cook. Up to this step can be done up to 12 hours before cooking.
To Cook: Heat the barbecue to a moderate heat. Brush the kebabs with olive oil and place on the centre grills of the barbecue and cook for 8-10 minutes, turning halfway through the cooking time. The monkfish should be opaque and the Parma ham slightly crispy when cooked.
To Serve: Serve the monkfish with chargrilled new potatoes (see recipe) and oregano asparagus with tomatoes (see recipe). Garnish with a slice of lemon.