© David Loftus
Put all the marinade ingredients except the yogurt into a food processor and blitz until smooth. Stir in the yogurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes on each side.
• 1lb 2oz monkfish tail (or cod or haddock), trimmed of all skin and bone and cut in to 1-inch cubes