Monkfish and Rosemary Kebabs
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 ozs trimmed Monkfish
- 1 loaf Ciabatta (bread)
- 4 fresh rosemary (10” lengths)
- 2 cloves garlic cloves (peeled)
- 6 Tbsps extra virgin olive oil
- Sea salt
- freshly ground Black pepper
- 2 Tbsps Red wine vinegar
Preparation
Kitchen utensils
1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Fine-mesh sieve, 1 Potato masher, 1 Immersion blender, 1 Piping bag, 1 Aluminum foil, 1 Toothpick, 1 Vegetable brush, 1 Wooden spoon, 1 Large knife, 1 Citrus juicer, 1 Pastry tip, 1 Plastic wrap
Preparation steps
1.
Preheat the oven to 400° F.
2.
Cut the monkfish and ciabatta bread into 1 inch pieces and add to a large bowl.
3.
Keeping the top 2 inches of rosemary leaves, remove the rest of the rosemary leaves from the stalk and place them into a pestle and mortar and mash up with the garlic. Then stir in extra-virgin olive oil. Pour this over your monkfish and bread and toss.
4.
At an angle, slice the tip off the rosemary stalk, so it is sharp. Put a piece of monkfish on first, then bread, and repeat until you have about 3 pieces of monkfish and about 3 pieces of bread on each kebab and lightly season with salt and pepper.
5.
Place the kebabs on a roasting tray, sprinkle with any leftover oil and rosemary, and bake in the oven for 15 to 20 minutes, until the bread is crisp and golden. Drizzle red wine vinegar over each piece of monkfish, then a little extra olive oil and any juice from the tray. Serve over a tossed green salad, if desired.
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