1802. MONKFISH and BACON KEBABS with PASTIS MAYONNAISE

yields four servings


1 pound monkfish fillets
1 sprig thyme
1 sprig fennel leaves
6 bay leaves
1/4 cup olive oil
juice of 1/2 lemon
4 tomatoes
1 large onion
1/4 pound bacon
coarse salt and freshly ground pepper to taste

For the pastis mayonnaise:
1 cup mayonnaise, preferably homemade with olive oil
2 tablespoons pastis (Ricard or Pernod brand)
1 teaspoon chopped fennel
salt and freshly ground pepper to taste

Cut the monkfish into three-fourths-inch slices. Pull the thyme leaves off the sprig and chop up the fennel. Cut the bay leaves into thirds. Place the herbs in a bowl with the fish and add the oil and lemon juice. Stir and leave to marinate for one hour before cooking.

Cut the tomato and onion into wedges. Remove the rind from the bacon and cut it into one-inch pieces. Thread four skewers with the monkfish, pieces of bay leaf, bacon, tomato and onion. Chill until needed. Mix the pastis mayonnaise ingredients.

Preheat broiler or barbecue. Brush the kababs with some of the marinade and grill for about seven minutes, turning occasionally. Season with salt and pepper to taste. Serve with the mayonnaise, and a green salad.


bacon recipe courtesy of: Moira Hodgson, "The English Find a Revolution on Their Own Shores," The New York Times, October 2, 1988