Tikka Monkfish Kebabs
A fresh twist on seafood.
Serves 4
Ingredients
- 455g (1lb) monkfish fillets, skinned and cubed
- 2 tbsp tikka curry paste
- 2 tbsp natural yoghurt
- 1 green pepper, deseeded and cubed
Method
- Preheat the grill.
- Blend the tikka paste with the yoghurt. Thread the fish and pepper onto 4 short, soaked, wooden skewers. Brush generously with the tikka mix.
- Cook under a moderate grill for 8-12 mins, turning once and basting with any remaining tikka mix.
- Serve with raita and lime wedges or pitta bread and a green salad.
Recipe courtesy of Seafish.
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