Monkfish and Cucumber Brochettes

Name: Monkfish and Cucumber Brochettes
Yield: For Each Serving
Ingredients: freshly ground black pepper; 1 bay leaf, halved; 2 teaspoons lemon juice; salt; 1 teaspoon chopped dill; 1 tablespoon olive oil; 150 g/5 oz monkfish; 5 cm/2 inch piece of cucumber

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

Fish course
Pescatarian
Gluten-free
Summer

Method

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