We eat a lot of fish here, the van toots a few times a week in the Church Square, filled with the latest catch. Always Sardines, little silvery anchovies ready for flouring and frying, big juicy prawns, sometimes mussels and occasionally monkfish or rape.
This is a lovely Tapas dish, try it!
350G MONKFISH TAIL
12 ROSEMARY STALKS (AS SKEWERS)
BIG SPLASH OLIVE OIL
FRESH LEMON
1 GARLIC CLOVE CRUSHED
SLICES OF BACON OR JAMON
Cut the flesh of the fish away from the bone into 24 chunks. Strip the rosemary of it's leaves but leave a few at the end of each stalk. Put the leaves into a bowl and whisk in the olive oil, lemon juice, garlic and seaoning. Toss the fish in this marinade and leave for a couple of hours in the fridge. Wrap the fish in the bacon and thread onto the skewers, or, roll the bacon and thread it on alternately with the fish. Brush with oil, grill, BBQ, or griddle on the plancha.
Serve with crusty bread, a bowl of Alioli, and a few glasses of a nice white Rioja....
This is a lovely Tapas dish, try it!
350G MONKFISH TAIL
12 ROSEMARY STALKS (AS SKEWERS)
BIG SPLASH OLIVE OIL
FRESH LEMON
1 GARLIC CLOVE CRUSHED
SLICES OF BACON OR JAMON
Cut the flesh of the fish away from the bone into 24 chunks. Strip the rosemary of it's leaves but leave a few at the end of each stalk. Put the leaves into a bowl and whisk in the olive oil, lemon juice, garlic and seaoning. Toss the fish in this marinade and leave for a couple of hours in the fridge. Wrap the fish in the bacon and thread onto the skewers, or, roll the bacon and thread it on alternately with the fish. Brush with oil, grill, BBQ, or griddle on the plancha.
Serve with crusty bread, a bowl of Alioli, and a few glasses of a nice white Rioja....
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