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Salmon and Monkfish Brochettes with a Caper Dip
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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.
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Ingredients
- 2 salmon fillets (about 350g in total)
- 250g monkfish
- 18 cherry tomatoes
- 200g courgettes, cut into chunks
- 5 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 clove garlic, peeled
- 1 large handful parsley, chopped
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
For the dip, blitz the remaining ingredients in a food processor until smooth.
Step 3
Thread skewers with the fish, tomatoes and courgettes, then chill until you're ready to start cooking.
Step 4
To cook the brochettes, grill for about 6 minutes untill cooked through, turning half way. Serve with the caper dip.
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