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    Herb-Marinated Monkfish and Bacon Brochette

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    Herb-Marinated Monkfish and Bacon Brochette

    • Preparation time: 30 minutes
    • Cooking time: 4 minutes to 6 minutes
    • Total time: 34 minutes to 36 minutes 40 minutes

    Serves: 6

    Ingredients

    • 2 tablespoons finely chopped coriander
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 800g monkfish fillet, cut into 5cm dice
    • 10 slices dry-cured back bacon
    • 1 large red onion, cut into small wedges
    • 2 tablespoons finely chopped parsley
    • Roasted pepper dressing
    • 2 tablespoons white wine vinegar
    • 2 red and 2 yellow peppers, quartered and seeded
    • 1 clove garlic, finely chopped
    • 2 tablespoons finely chopped parsley
    • 2 tablespoons finely chopped coriander
    • Roasted pepper dressing
    • 6 tablespoons extra virgin olive oil

    Method

    1. Mix together 2 tablespoons chopped parsley and 2 tablespoons chopped coriander with the lemon juice, olive oil and a little black pepper. Mix in the fish, making sure it is well coated. Cover and chill until needed. Set the grill to high and prepare the sauce by placing the peppers, skin side up, underneath. As soon as their skin blisters and blackens, remove to a bowl and cover. Once cool enough to handle, peel and cut into small diamonds. Whisk together the parsley, coriander, garlic, vinegar and olive oil, add the prepared roasted pepper and season to taste.
    2. If not already hot, preheat the grill to high. Trim the bacon of excess fat and cut into large squares. When ready, assemble your brochettes by alternating chunks of marinated monkfish with bacon and the red onion on skewers. Drizzle with a little extra olive oil and place under the grill. Cook for 4-6 minutes then turn and cook for a further 4-6 minutes on the other side. Serve with the sauce.

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