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Monkfish Kebabs with Pesto Dressing
500 g Monkfish or other firm textured fish eg; (1lb) cod
1 85 grams pac thin sliced pancetta or parma ham
2 Courgettes; sliced
1/2 Red onion; cut into thin wedges
1 Yellow pepper; cut into large dice
6 tb Pesto dressing
Cut the fish into cubes and wrap in a piece of pancetta or parma ham.
Thread a wrapped fish cube onto a large wooden or metal skewer, followed by
a slice of courgette, small wedge of red onion and piece of yellow pepper.
Repeat to fill all 4 skewers. Alternatively fill 6-8 smaller skewers.
Arrange on a flat plate, drizzle over plenty of pesto dressing, coat evenly
and leave to marinate for at least 10 minutes.
Cook the kebabs under a preheated hot grill for approximately 15 minutes,
basting occasionally with the dressing, until the fish is cooked through
and pancetta crispy.
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