Spicy monkfish with mint yoghurt recipe
PUBLISHED: 00:00 05 February 2015
They this simple barbeque recipe from Ramus Seafood
400g monkfish, trimmed
1tsp harissa paste
1tsp dry spice blend (Steenbergs’ organic tagine blend works very well)
a little olive oil
250ml natural yoghurt
1tsp mint sauce
zest ½ lemon
¼ deseeded cucumber
1 tsp caster sugar
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.