Thai-style monkfish kebabs

  Calories per serving 192
  Serves 4
  Preparation time 15 minutes, plus marinating
  Cooking time 10 minutes


  500-750 g (1-1½ lb) monkfish tails, skinned 
  and cut into large cubes
  1 onion, quartered and layers separated
  1 courgette, cut into 8 pieces
  vegetable oil, for brushing
  lime wedges, to serve


  grated rind and juice of 2 limes

  1 garlic clove, finely chopped

  2 Tbs peeled and finely sliced fresh root 
  2 chillies, red or green or 1 of each, 
    deseeded and finely chopped
    2 lemon grass stalks, finely chopped
    handful of chopped coriander
    1 glass red wine
    2 Tbs sesame oil

  • Combine the ingredients for the marinade in a large non-metallic bowl. 
  • Add the fish to the marinade with the onion, mushrooms and gourgette and mix until well coated. 
  • Cover and leave to marinate in the refrigerator for 1 hour.
  • Brushh the rack of a grill pan lightly with oil to prevent the kebabs from sticking. 
  • Thread 4 metal skewers alternately with the chunks of fish, mushrooms, courgette and onion. 
  • Brush with a little oil and cook under a preheated hot grill for about 10 minutes, turning at intervals, until cooked through. 
  • Serve with lime wedges for squeezing over.
  • For Mediterranean monkfish kebabs, replace the above marinade with one using the grated rind and juice of 1 lemon, 2 chopped garlic cloves, 2 Tbs olive oil and 1 Tbs each of chopped thyme and rosemary.
  • Use to marinate the monkfish and vegetables for 30 minutes, then thread on to 4 metal skewers and cook as above.