Monkfish and Bacon Brochettes


  • 24 thin rashers of unsmoked bacon, rind removed
  • 450 g (1 lb) monkfish, cut into 24 chunks
  • 2 teaspoons fresh marjoram, chopped
  • freshly ground black pepper
  • 50 g (2 oz) butter
  • juice of 1 lemon


Roll up the bacon rashers and thread on to 8 skewers, alternating each bacon roll with a piece of fish. Sprinkle with marjoram and pepper.

Put a drip tray to catch the juices under a preheated hot grill and grill the brochettes for about 6–8 minutes, turning frequently, until the bacon is crisp and the monkfish is cooked.

Drain off the juices from the drip tray and whisk them together with the butter and lemon juice. Pour over the brochettes and serve with rice.