Salmon and monkfish skewers marinated in honey, rosemary and lemon
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 2
From Saturday Kitchen
Method
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Pull the rosemary leaves off the stalks and place leaves in a bowl with the lemon zest and juice.
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Add the honey and olive oil, and mix to combine.
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Add the fish, toss to coat and marinate for 30 minutes.
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Thread the fish onto metal skewers.
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Place on the barbecue and grill for two minutes on all sides (eight minutes in total).
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Baste with the marinade on each side as the kebabs cook. Serve.
Ingredients
- 3 sprigs of rosemary
- 2 lemons, zest and juice only
- 2 tbsp honey
- 100ml/3½fl oz light olive oil
- 200g/7oz salmon fillet, skinless and cut into 2.5cm/1in cubes
- 200g/7oz monkfish fillets, cut into 2.5cm/1in cubes
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