Monkfish, chorizo and romano pepper kebabs

Juicy and delicious, this fish and chorizo sausage recipe is a truly spectacular combination. This easy recipes works just as well with prawns or scallops. Perfect for barbecues

Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4

You will need 8 metal skewers

2 large romano peppers, each pepper cut into 12 pieces, or padron peppers (see page 141)
600g (1lb 5oz) monkfish tail, cut into 16 equal-sized pieces
16 mini uncooked chorizo sausages (try Delicioso or a good deli)
4tbsp olive oil
lemon wedges, to serve

1 Place a piece of pepper, followed by a piece of monkfish, then a chorizo sausage, on a metal skewer, then repeat again and finish each kebab with another piece of pepper.

2 Brush the kebabs with a little olive oil and season with salt and freshly ground black pepper. Place the kebabs on a hot barbecue and cook on each side for approx 6 minutes. Serve with the lemon wedges.

Per serving: 370cals, 23g fat, 7g saturated fat, 6g carbohydrate

Serve with
Tomato, butter bean and red onion salad

More barbecue recipes:

Super-king prawns Tandoori-style with mint raita

Tomato, butter bean and red onion salad

Chargrilled courgette salad with ginger dressing

Chargrilled Asian-marinated guinea fowl

Teriyaki beef with wasabi mayonnaise and chilled noodle salad

Moroccan spiced leg of lamb

Coleslaw with tahini dressing

Spiced couscous and chickpea salad

Halloumi, aubergine and red pepper kebabs

Blackcurrant, mint and cassis sorbet

Crème fraîche ice cream

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