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Monkfish Kebabs with Lime and Dried Fruits

450 g Boned monkfish; trimmed
125 ml Dry white wine
3 tb Shallots; chopped
4 ts Tarragon vinegar
75 g Unsalted butter
Salt and pepper
100 g Dried apricots
100 g Dried prunes
Juice and zest of 2 limes
Clarified butter to cook

Blanch the lime zest (julienne) and cool.

Dice the monkfish approximately 11/4 inch square. Slice a lime thinly.

Place a prune, then an apricot, followed by a piece of monkfish and a slice of lime on to a lightly buttered skewer and repeat the process until full. Combine the white wine, shallots and vinegar in a wide saucepan and reduce by half. Strain into a smaller saucepan.

Bring back to the boil, then add the cream and reduce by half once more.

Remove from the heat and whisk in the butter, and the juice of 1 lime.

Melt the butter in a pan, season the brochetta and cook for approximately 11/2 minutes on each of the two wide sides, serve with the sauce and blanched zest and coriander leaves.

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