Ocean Catch New Zealand Monkfish Boneless And Skinless Fillets
Ocean Catch New Zealand Monkfish Boneless and Skinless Fillets | Buy 9 Get 1 Free
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Preparation Time: 10 mins Cooking Time: 30 mins Serving: 2
Ingredients:
- 500g monkfish fillets
- 200g bacon
- 50g butter
- small bunch of mint - finely chopped
- bunch of parsley
- bunch of basil
- 1 tbsp of capers
- 7 cornichons
- juice of one lemon
- 2 anchovy fillets
- olive oil
Method:
- Begin by making the salsa Verde by whizzing either with a stick blender or small food processor the parsley, basil, capers, cornichons, lemon juice &anchovy to a rough paste. Add enough olive oil to form a loose sauce, whizzing until emulsified
- Make the kebabs by cubing the monkfish and threading onto wooden skewers - wrap in the bacon slices and sear in a hot pan or griddle until golden, sizzling and cooked through.
- Whilst the kebabs are cooking, add the peas to boiling water, simmer for 1 min, remove from water into a pan with the butter and mint, heat until melted and evenly coated in the herby butter.
- Serve the skewers on top of the peas with the salsa Verde on the side.
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Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.