Monkfish kebabs with pesto dressing

4 servings

Ingredients

Quantity Ingredient
500 grams Monkfish or other firm textured fish eg; (1lb)
; cod
1 85 grams pac thin sliced pancetta or parma ham
2 Courgettes; sliced
½ Red onion; cut into thin
; wedges
1 Yellow pepper; cut into large dice
6 tablespoons Pesto dressing

Directions

Cut the fish into cubes and wrap in a piece of pancetta or parma ham.

Thread a wrapped fish cube onto a large wooden or metal skewer, followed by a slice of courgette, small wedge of red onion and piece of yellow pepper.

Repeat to fill all 4 skewers. Alternatively fill 6-8 smaller skewers.

Arrange on a flat plate, drizzle over plenty of pesto dressing, coat evenly and leave to marinate for at least 10 minutes.

Cook the kebabs under a preheated hot grill for approximately 15 minutes, basting occasionally with the dressing, until the fish is cooked through and pancetta crispy.

Notes Serve on a bed of mixed herb salad with extra pesto dressing drizzled over.

Converted by MC_Buster.

NOTES : Succulent monkfish and pancetta kebabs with a tangy pesto dressing.

Converted by MM_Buster v2.0l.

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