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Monkfish
and Serrano Ham Kebabs
 Monkfish
and Spanish serrano ham goes very well together and this
recipe is a prime example of how these exquisite flavours
work. Easy to make "land and sea" kebabs with
local vegetables, olive oil and garlic. Highly recommended
for the barbeque!
You
will need:
3
Large monkfish tails cut trimmed into 1" square cubes
200g Sliced serrano
ham (inch square pieces, not too thick)
1 Red pepper (onion, green pepper, mushrooms optional)
3 Garlic cloves (crushed)
3 Teaspoons oregano
Olive oil
Ground black pepper
Lemon juice
Method
- Place
a generous splash of olive oil into a cazuela or bowl;
add a squeeze of lemon juice, the oregano and garlic.
- Add
the monkfish into the marinade and mix well, leave for
20 minutes.
- On
kebab skewers thread the pieces of serrano ham, then monkfish,
then the red pepper, alternating as you go.
- Using
the above method make 8 kebabs, when complete sprinkle
with a little salt and cracked black pepper.
- Grill
on the barbeque for around 10 minutes turning frequently
Tip:
Always
thread the sliced ham after the monkfish, on high heat
the two fuse together producing a fabulous flavour combination.
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