calc1 lb (16 oz) of monkfish tail
finely grated rind and juice of 1 small lemon
calc2 tbsp of UNICO Pure Olive Oil
a small bunch of fresh bay leaves
calc1 small lemon, cut into wedges


calc6 tbsp of GALLO Pure Olive Oil
calc1 clove of garlic, finely chopped
finely grated rind and juice of 1 small lemon
calc1 tbsp of chopped, fresh parsley
calc2 tbsp of UNICO Capers, drained and chopped
calc3 UNICO Fillets of Anchovies, finely chopped
calc info

recipe image



Wash and pat dry the monkfish using paper towels. Carefully trim away the pinky gray membrane, and slice either side of the central bone to give 2 thick fillets. Cut the monkfish into 1-inch cubes and place in a shallow dish. Toss in the lemon rind, its juice and the olive oil.

Drain the fish, reserving the juices and thread on to four bamboo skewers, threading a few bay leaves and wedges of lemon in between the fish cubes.

Preheat a broiler to medium. Place the skewers on a rack, and cover the ends of the skewers with foil to prevent burning. Brush with some of the reserved juices and cook for 3 minutes. Turn over, brush again, and cook for a further 3-4 minutes until tender and cooked through.

Meanwhile, mix together all the ingredients for the caper sauce and set aside. Drain the skewers and transfer to warmed serving plates. Serve with the sauce and a green salad.

COOK'S TIP: Monkfish is a very meaty-textured fish. It cooks very well as it doesn't flake like most other fish.


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