Monkfish and Tomato Kebabs

Ingredients

• 2 small monkfish tails
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground turmeric
• pinch of saffron
• 1 small red chilli, finely chopped
• 16 cherry tomatoes
• zest and juice of 1 lime
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6 or preheat a barbecue.
2. Using a sharp knife, cut dwon the centre of each monkfish tail, removing 2 fillets from each tail. Cut away the skin, then cut the fillets into chunky dice.
3. Mix together the spices and spread out on a plate.
4. Roll the fish through the spices. Then thread alternate chunks of fish and cherry tomatoes on to 4 wooden skewers and place on a non-stick baking tray or barbecue grill.
5. Squeeze the lime juice over the fish and bake in the oven or on the barbecue for 8-10 minutes.
6. Once cooked, allow to rest for 1 minute. Serve with a large salad.

Tips

If you can't find monkfish tails, you can use thick cod loin for these kebabs.