Monkfish Skewers with Kachumber Salad

Monkfish Skewers with Kachumber Salad

Servings: 4 servings

This dish is perfect as a sharing starter with friends or as a summer night supper. Mix and match the sauces and dips to suit whatever the occasion.

Ingredients:

Mango & Walnut Chutney

  • 2 Ripe mangoes, peeled & diced
  • 100g Walnuts
  • 1 Chilli
  • 40ml Cider vinegar
  • 40g Brown sugar
  • Juice of 1 lemon
  • 2cm Piece of ginger, finely grated
  • 2 cloves of garlic
  • 1 tbsp Mustard seeds
  • 1 tbsp Coriander seeds
  • 4 Green cardamon pods, crushed
  • 1 Cinnamon stick
  • 2 Cloves
  • Pinch of salt
  • 80ml Water

 

Mint and Lemon Raita

  • 250ml Greek yogurt
  • 3 tbsp Lemon oil
  • Zest of 2 lemons
  • Small handful of mint leaves

 

Kachumber

  • 150g Cucumber
  • 1 Small red onion
  • Small handful of mint leaves
  • Small handful of flat parsley leaves
  • Small handful of coriander leaves
  • 3 Medium tomatoes
  • 80g pomegranate seeds
  • 50ml olive oil
  • Juice of 1 lemon
  • Salt & pepper to taste

 

Skewers

  • 750g Monkfish tail
  • 50ml Olive oil
  • Juice of 1 lemon
  • 1 Chilli
  • 1 Garlic clove
  • Salt and pepper
  • 8 Bamboo skewers

Directions:

Mango & Walnut Chutney (This can be made in advance to improve the flavour)

  1. Toast the mustard seeds, coriander and crushed cardamom pods in a saucepan for a minute.
  2. Place the garlic and chili in the food processor and press ‘Chop’ until there are no large pieces remaining, scraping down the sides if necessary.
  3. Place all the ingredients (except for the walnuts) into the saucepan with the toasted spices and cook over a low heat for around 30 to 40 minutes until most of the liquid has evaporated.
  4. Allow to cool to room temperature.
  5. Place the walnuts in the processor and press ‘Grind’ until well ground.
  6. Mix the processed walnuts into the cooled chutney.
  7. Refrigerate until required.

 

Mint and Lemon Raita

  1. Place all the ingredients together in the food processor.
  2. Press ‘Grind’ until all of the ingredients combine together to make a very smooth sauce.
  3. Reserve and refrigerate.

 

Kachumber

  1. Cut the cucumber length ways into quarters and remove the core with a teaspoon. Discard the pips and roughly chop the cucumber. Place in the food processor and press ‘Chop’ until there are no large pieces remaining. Transfer to a bowl.
  2. Peel the red onion and cut into quarters. Place in the food processor and press ‘Chop’ until there are no large pieces remaining. Transfer into the bowl with the cucumber.
  3. Place the herbs into the food processor and press ‘Chop’ until there are no large pieces remaining. Transfer into the bowl with the cucumber and onions.
  4. Cut the tomatoes into quarters removing the core. Place into the food processor and quickly blitz using the ‘Chop’ function. Mix in with the other chopped ingredients.
  5. Add the remaining ingredients to the salad and season to taste.

 

Skewers

  1. Cut the monkfish into 24 long strips.
  2. Place the remaining ingredients in the bowl of the food processor. Close and secure the lid, then press ‘Grind’ until the marinade is completely combined.
  3. Pour the marinade over the monkfish strips, ensuring all the fish are well coated. Allow to marinate for 20 minutes.
  4. Skewer the marinated fish, using 3 monkfish strips per skewer.
  5. Using a very hot grill pan, grill for 4 min on each side.
  6. Serve warm.