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Spicy monkfish with mint yoghurt recipe

PUBLISHED: 00:00 05 February 2015

Spicy monkfish with mint yoghurt

Spicy monkfish with mint yoghurt

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)

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.

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