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Rosemary Skewers with Monkfish & Bacon: Submitted by: Robert Losee | Date Added: 21 Sep 2011
Listed in: Tapas

12 oz/350g monkfish tail or
9 oz/250g monkfish fillet
12 fresh rosemary stems
3 Tablespoons Spanish olive oil
juice of ½ small lemon
1 garlic clove, crushed
salt & pepper
6 thick strips Canadian bacon
lemon wedges, for garnish

Cooking Instructions

as part of a tapas meal

1) If using monkfish tail, cut either side of the central bone with a sharp knife and remove the flesh to form 2 fillets. Slice the fillets in half lengthwise, then cut each fillet into 12 bite-size chunks to give a total of 24 pieces. Place the monkfish pieces in a large bowl.

2) To prepare the rosemary skewers, strip the leave off the stems and reserve them, leaving a few l.eaves at one end. For the marinade, finely chop the reserved leaves and whisk together in a bowl with the olive oil, lemon juice, garlic, and salt & pepper to taste. Add the monkfish pieces and toss until coated in the marinade. Cover and let marinate in the refrigerator for 1-2 hours.

3) Cut each bacon strip in half lengthwise, then in half widthwise, and roll up each piece. Thread 2 pieces of monkfish alternately with 2 bacon rolls onto each of the prepared rosemary skewers.

4) Preheat the broiler, Broil the skewers for 10 minutes, turning occasionally and basting with any remaining marinade, or until cooked. Serve hot, garnished with lemon wedges for squeezing over them and accompanied by a small bowl of aļoli in which to dip the monkfish skewers.

Robert Losee based on 100 Best Classic Tapas by Love Food publishers

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