|
Bacon And Monkfish Kebabs fish, bbq, spice 8 oz monkfish or any firm fish eg 1 cod 1 small habanero or other red chili, 1 seeded, finely chopped 1 sprig rosemary, finely 1 chopped 1 salt and pepper 6 rashers unsmoked streaky 1 bacon, cut in half 2 green bell peppers 8 cherry tomatoes 2 cloves garlic 1/4 pint olive oil 1 sprig thyme roughly chopped 1 juice 1 lemon 4 kebab sticks soaked in water 1 for 30 minutes Cut the fish into 12 small cubes and make four or five small incisions in each piece with a sharp knife. Gently push the chopped chilli and some of the rosemary into the incisions, season with salt and pepper. Wrap each cube of fish with a rasher of bacon Skewer the fish making sure that you pierce the end of the bacon to avoid it unwrapping. Alternate with pepper and tomatoes. To make the marinade: chop the garlic and add to the olive oil. Add thyme, the rest of the rosemary and juice of half the lemon and marinate the Kebabs for at least half an hour. Cook the Kebabs on a barbecue or hot grill for about 4-5 minutes either side. We cooked this under a grill which was not ideal, and needed to cook it for a little longer. BBC program called the "Good Food Show" Steve Crawley West Sussex U.K. jestico@frej.digicon-egr.co.uk From: Steve Jestico Date: 22 Dec 96 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |