Monkfish and Cucumber Brochettes

Preparation info

  • For

    Each

    Serving
    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

These are the most delightfully fresh summery kebabs – the cucumber retains its crunch, lovely against the softer but still firm cubes of monkfish.

Ingredients

  • 150 g/5 oz monkfish
  • 5 cm/2 inch

Method

Cut the monkfish into 2.5 cm/1 inch cubes. Halve and seed the cucumber then slice into 7 mm/