Fish Satay

Ingredients

454g (1lb) Regal Monkfish Tail, fresh or defrosted

1 Clove of garlic, crushed

6 x 15ml spoon (6 tbsps) Crunchy peanut butter

3 x 15ml spoon (3 tbsps) Lemon juice

6 x 15ml spoon (6 tbsps) Fish or vegetable stock, cooled

½ x 5ml spoon (1/2 tsp) Ground ginger

½ x 5ml spoon (1/2 tsp) Ground coriander (optional)

Lemon or lime slices for garnish

Method

1) Preheat the grill


2) Skin and cube the monkfish and thread onto 8 short wooden (pre-soaked) or metal skewers.


3) Mix together the remaining ingredients and use to coat the kebabs.


4) Cook under a medium grill for approximately 8-10 minutes, basting with remaining peanut dressing and turning the skewers.


5) Garnish with lemon or lime slices and serve with a crisp mixed salad.

Serves: 4

Provided By: Sea Fish Authority