Tikki Monkfish Kebabs

Tikki Monkfish Kebabs

Seafish Health Promotion June 2008

INGREDIENTS

·        455g (1lb) monkfish fillets, skinned and cubed

·        2 x 15ml spoon (2 tablespoons) tikka curry paste

·        2 x 15ml spoon (2 tablespoons) natural yoghurt

·        1 green pepper, deseeded and cubed

 

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX):

·        237 Kilocalories

·        26g Protein

·        15g Fat

·        2g Carbohydrate

·        1g Fibre

METHOD

1.      Preheat the grill

2.      Blend the tikka paste with the yoghurt.  Thread the fish and pepper onto 4 short, soaked, wooden skewers.  Brush generously with the tikka mix.

3.      Cook under a moderate grill for 8-12 minutes, turning once and basting with any remaining tikka mix.

4.      May be served with raita and lime wedges or pitta bread and a green salad.

With hundreds of delicious species of seafood available in the UK there are many ways to enjoy two portions of fish a week, as recommended by the Food Standards Agency.  Log onto www.seafish.org for the latest tasty recipes and tips from top chefs.

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