Monkfish skewers with mint and lemon
Instructions
3_07117 MONKFISH KEBABS with MINT and lemon INGREDIENTS for 4 PEOPLE 400 g of anglerfish, a sprig of mint, 3 tablespoons of olive oil, lemon, 24 cherry tomatoes, salt, pepper.
Wash the fish under running water, tamponatelo with a paper towel, remove the skin and cut the flesh into small pieces.
Wash the lemon with your hands; dry it and, with a zest rigalimoni, prelevatene fillets.
Then squeeze the lemon, collecting the juice in a small bowl.
In a deep dish pour the oil.
Add the lemon zest and juice fillets.
Wash the Mint, tamponatela with kitchen paper, chop finely and add to marinade.
Mix and lay the pieces of monkfish.
Add salt and pepper, stir thoroughly and cover with kitchen film.
Then place in the refrigerator for at least an hour.
Preheat oven grill.
Remove the fish from the refrigerator.
Wash carefully tomatoes without removing them from the petiole.
Prepare the skewers alternating a piece of fish and a tomato.
Arrange the skewers on the grill and then of the oven or on a plate covered with parchment paper and bake for 10 minutes, turning halfway through cooking skewers.
Serve.
