Monkfish Skewers with Kachumber Salad
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)
- Toast the mustard seeds, coriander and crushed cardamom pods in a saucepan for a minute.
- 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.
- 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.
- Allow to cool to room temperature.
- Place the walnuts in the processor and press ‘Grind’ until well ground.
- Mix the processed walnuts into the cooled chutney.
- Refrigerate until required.
Mint and Lemon Raita
- Place all the ingredients together in the food processor.
- Press ‘Grind’ until all of the ingredients combine together to make a very smooth sauce.
- Reserve and refrigerate.
Kachumber
- 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.
- 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.
- 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.
- 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.
- Add the remaining ingredients to the salad and season to taste.
Skewers
- Cut the monkfish into 24 long strips.
- 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.
- Pour the marinade over the monkfish strips, ensuring all the fish are well coated. Allow to marinate for 20 minutes.
- Skewer the marinated fish, using 3 monkfish strips per skewer.
- Using a very hot grill pan, grill for 4 min on each side.
- Serve warm.
