If you’re primal and allow yourself dairy, one of the best choices you can make is full fat, probiotic Greek yoghurt. It works perfectly as part of a marinade for these Monkfish skewers – however if you don’t do dairy, I’d be interested to know if you can think of any alternatives to use in place of it here – let me know what you think in the comments, below.
- 500g sustainably caught Monkfish tail, diced into 2 – 3cm pieces
- 2 large sweet potatoes, cut into 2 – 3cm wedges
- 2 large onions, cut into wedges
- 5cm fresh root ginger, peeled and chopped
- 2 cloves garlic, peeled
- Juice 1 lime
- 1 tsp turmeric
- Good handful fresh coriander
- 3 tbsp full fat Greek yoghurt / equivalent alternative (i.e goats milk)
- 6 – 8 bamboo skewers
Monkfish How To:
Preheat the oven to 180C / 350F / Gas Mark 4. Arrange the sweet potato wedges in a roasting dish, drizzle with a little olive oil and season. Place in the oven for around 30 minutes, or until cooked. Leave to cool.
In a food processor, combine the ginger, garlic, lime, turmeric, coriander and yoghurt to make a marinade.
Place the Monkfish and onion wedges into the roasting dish with the sweet potatoes. Pour over the marinade and coat well.
Arrange the skewers by alternating between the fish, sweet potatoes and onions. Aim to fit around 2 / 3 of each item on to each skewer.
When ready to cook, either place on the bbq and keep turning until cooked through, or grill for 2 – 3 minutes either side.
Do you cook with Monkfish? I’d love to hear your favourite fish recipes – and where you source your fish from. Leave me a comment, below!