Tuesday, December 14, 2010


serves six

2 tablespoons finely chopped coriander
2 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper
800 grams monkfish fillet, cut into 5cm dice
10 slices dry-cured back bacon
1 large red onion, cut into small wedges
2 tablespoons finely chopped parsley

Roasted pepper dressing
2 tablespoons white wine vinegar
2 red and 2 yellow peppers, quartered and seeded
1 clove garlic, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped coriander
6 tablespoons extra virgin olive oil

Mix together 2 tablespoons chopped parsley and 2 tablespoons chopped coriander with the lemon juice, olive oil and a little black pepper. Mix in the fish, making sure it is well coated. Cover and chill until needed. Set the grill to high and prepare the sauce by placing the peppers, skin side up, underneath. As soon as their skin blisters and blackens, remove to a bowl and cover. Once cool enough to handle, peel and cut into small diamonds. Whisk together the parsley, coriander, garlic, vinegar and olive oil, add the prepared roasted pepper and season to taste.

If not already hot, preheat the grill to high. Trim the bacon of excess fat and cut into large squares. When ready, assemble your brochettes by alternating chunks of marinated monkfish with bacon and the red onion on skewers. Drizzle with a little extra olive oil and place under the grill. Cook for 4-6 minutes then turn and cook for a further 4-6 minutes on the other side. Serve with the sauce.

bacon recipe courtesy of: Waitrose.com: Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire RG12 8YA, January, 2001

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