Monkfish, Bacon, Bell Pepper and Mushroom Kebabs is a modern Fusion recipe for a classic dish of monkfish cubes threaded onto skewers with bacon, bell peppers and mushrooms that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Monkfish, Bacon, Bell Pepper and Mushroom Kebabs.
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This mix of fish and bacon or ham is a very French combination. Indeed, this kebab is based on an original from the South of France.
Ingredients:
1kg monkfish tails, meat cut into 3cm cubes
250g rindless streaky bacon
150g small button mushrooms
2 bell peppers, cut into 3cm squares
120ml olive oil
1 tsp dried oregano, crumbled
1 tbsp lemon juice
salt and freshly-ground black pepper, to taste
6 to 8 skewers
Method:
Soak the skewers in a bowl of water for at least 30 minutes if wooden.
Combine the olive oil, oregano and lemon juice in a shallow bowl (this should be large enough to hold the monkfish pieces in a single layer). Season lightly with salt and freshly-ground black pepper then add the monkfish, turn to coat and set aside to marinate for 20 minutes.
After this time, drain the fish pieces (reserve the marinade). Stretch a rasher of bacon with the back of a knife. Thread onto a skewer then add a cube of monkfish, followed by a square of bell pepper and a mushroom (weave the bacon between them). Continue this process until all the ingredients are used up (add anther rasher of bacon as you need to).
Fill all the skewers up in the same way then season to taste with salt and freshly-ground black pepper. Either place the kebabs on a hot barbecue or set under a hot grill (broiler) and cook for between 10 and 15 minutes, or until done through. As your turn brush with the reserved marinade.
