- 500 g monkfish tail (or cod or haddock), from sustainable sources, ask your fishmonger, trimmed of all skin and bone and cut into 2.5cm cubes
- 6-8 skewers or sticks fresh rosemary, lower leaves removed, tips kept on
- 255 g new potatoes, boiled, halved
For The Marinade 2 thumb-sized pieces fresh ginger, thinly sliced1 lemon, juice and zest of1 teaspoon turmeric2 cloves garlic2 dried chillies, crumbled1 handful fresh mint4 tablespoons natural yoghurt
Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth. Stir in the yoghurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes each side.