Monkfish, sunblush tomatoes on rosemary skewers
Monkfish, sunblush tomatoes on rosemary skewers
Monkfish or lotte (in French) is known as the poor man’s lobster. It is a delicious, robust and wonderful ingredient that I love to cook and eat. It works so well with bolder flavours, such as curries, or can be cooked over fire or even refined by serving as a ceviche. Here, the combination of monkfish, chorizo and sun blush tomatoes is delicious. Threading them on to rosemary skewers is pretty and adds a depth of flavour to the fish.
Serves 8
Ingredients
650g (1 lb 7 oz) monkfish fillet, cut into 3cm pieces
1 x 200 g (7 oz) jar sun blush tomatoes, drained, reserving the oil
1 medium chorizo, about 225 g (8 oz), cut into 1 cm (1/2 in) rounds
12 long rosemary sprigs, plus extra leaves plus some for sprinkling
100 ml (31/2 fl oz/scant 1/2 cup) good olive oil
Sea salt Black pepper
1 bag rocket
Preheat a barbecue or grill to high.
method
Place the sun-brush tomatoes in a large bowl and add the sliced chorizo. Using a skewer, pierce a hole through each piece of monkish, then toss in the bowl with the tomatoes and chorizo. Thread alternately onto rosemary skewers, allowing 3 pieces of each ingredient on each skewer. Barbecue or grill (broil) the monkfish skewers on all sides, keeping them moving, for a total of 6 minutes, or until browned at the edges. Drizzle with olive oil and sprinkle with salt, pepper and rosemary leaves. Lay the grilled monkfish skewers on some rocket leaves and serve with hot buttered Cornish new potatoes and a kitchen leaf salad.
Cook’s Note
Serve with edible summer flowers.
