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Salmon and Monkfish Brochettes with a Caper Dip

Salmon and Monkfish Brochettes with a Caper Dip

By OcadoLifePublished on 25 April 2022You 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.
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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.