- 1 monkfish tail, skinned and bone removed
- 6 thin rashers smoked streaky bacon
- 12 large sage leaves
- 3tbsp olive oil
- knob of butter
- 1 lemon
Cut the monkfish into 12 large chunks. With the back of a knife, stretch out the bacon a little, then cut in half. You just need it to be long enough to wrap around the fish, but you don’t want it to be thick. Take a cocktail stick, then wrap a sage leaf then a bacon rasher around the fish and secure with the stick. Repeat until you have wrapped all the monkfish chunks.
If you have fired up the barbecue, you can cook these in a frying pan on it. Heat the olive oil and cook the kebabs on all sides until the bacon is nicely browned. At this point the fish will be cooked through. (If you are using scallops, they will cook much faster, so the bacon should be nice and thin – cook them until just white.) Add a knob of butter to the pan and a squeeze of lemon juice, plenty of black pepper and serve immediately.