Magic Monkfish Skewers

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Kebabs are given a fresh new twist with this summer spectacular recipe from Hellmann’s. All hail the Monkfish Kebab.

Ingredients

  • 800 grams monkfish loin
  • 1 tablespoon Hellmann's Real Mayonnaise
  • 1 small bunch rosemary chopped
  • 1 small bunch parsley chopped
  • 2 lemons
  • 1 tablespoon olive oil
  • pepper

Nutritional information

 

Amount per serving

Energy (kcal)

194kcal

Energy (kJ)

814kJ

Protein (g)

29.5g

Carbohydrate incl. fibre (g)

3.1g

Carbohydrate excl. fibre (g)

1.8g

Sugar (g)

0.6g

Fibre (g)

1.2g

Fat (g)

6.7g

Saturated fat (g)

1.2g

Unsaturated fat (g)

4.6g

Monounsaturated fat (g)

3.0g

Polyunsaturated fat (g)

1.6g

Trans fat (g)

0.0g

Cholesterol (mg)

50mg

Sodium (mg)

40mg

Salt (g)

0.10g

Vitamin A (IU)

574IU

Vitamin C (mg)

20.8mg

Calcium (mg)

38mg

Iron (mg)

1.30mg

Potassium (mg)

879mg

Method

  • 1 Start by cubing two large fillets of monk fish. Sharpen the thicker end of a rosemary stem with a paring knife, or if available, buy a packet of bamboo skewers.
  • 2 Marinate the cubes of monkfish in a bowl with olive oil, salt & pepper, garlic, and parsley.
  • 3 In a bowl, mix Mayonnaise and lemon zest to create a delicious dip for later.
  • 4 After fifteen minutes, thread the cubes onto the rosemary branch, and pop the skewers onto the barbecue, not for too long, as monkfish can cook quite quickly, even for fish.
  • 5 Serve with the quinoa salad or the slaw from the vegan burger. Delightfully light, delightfully delicious.