Tikka Monkfish Kebabs
A quick and easy suppertime idea that is big on flavour, quick on time and low in calories!
- 455g (1lb) monkfish fillets, skinned and cubed
- 2 x 15ml spoon (2 tablespoons) tikka curry paste
- 2 x 15ml spoon (2 tablespoons) natural yoghurt
- 1 green pepper, deseeded and cubed
Preheat the grill.
Blend the tikka paste with the yoghurt.
Thread the fish and pepper onto four short, soaked, wooden skewers.
Brush generously with the tikka mix.
Cook under a moderate grill for 8-12 minutes, turning once and basting with any remaining tikka mix.
May be served with raita and lime wedges or pitta bread and a green salad.
About Your Monkfish
Monkfish is a highly favoured firm, meaty-textured fish, with a beautiful bright white colour to the flesh.
The monkfish itself is not much of a looker, but it tastes wonderful. Its anatomy is different from most of the fish we enjoy, and its tail and cheeks are the parts we eat. Allow approximately 175-200g per main course portion.
The monkfish tail can be cooked as a whole fillet and sliced when cooked, or cut into individual portions before cooking.
It also works very nicely cut into generous chunks and added to fish stews or curries. Just make sure it’s added in to the sauce and lightly simmered for 6-8 minutes until cooked, before serving.
Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.