Salmon and Monkfish Brochettes with a Caper Dip
By OcadoLife
Published on 25 April 2022
You can use any firm-textured fish for this recipe, but salmon and monkfish create a delicious contrast in colour and flavour. The dip then lends a fresh piquancy, complementing the smoky flavours from grilling. Serve with green salad and new potatoes.Time and servings
16 minsTotal time
10 minsPrep time
6 minsCooking time
Ingredients
- 250 g of monkfish
- 1 tbsp of white wine vinegar
- 18 cherry tomatoes
- 200 g of courgettes, cut into chunks
- 5 tbsp of olive oil
- 1 clove of garlic, peeled
- 1 large handful of parsley, chopped
- 2 salmon fillets (about 350g in total)
Method
Step 1
Remove and discard the salmon skin. Cut the salmon and monkfish into bite-size chunks and toss in a bowl with 1 tbsp olive oil and black pepper.Step 2
Thread skewers with the fish, tomatoes and courgettes, then chill until you're ready to start cooking.Step 3
For the dip, blitz the remaining ingredients in a food processor until smooth.Step 4
To cook the brochettes, grill for about 6 minutes untill cooked through, turning half way. Serve with the caper dip.