The Kitchen Garden Project
By Jamie Oliver
About the recipe
These kebabs are zingy, fresh and fun to eat! Chat to your fishmonger and mix up the fish you use, depending on what's sustainable.
Recipe From
The Kitchen Garden Project
By Jamie Oliver
100g ciabatta
600g monkfish fillets or other firm fish, skin off, pin-boned, trimmed, from sustainable sources
1 lemon
olive oil
The wooden skewers need to be able to fit into your griddle pan, so trim them to the right size before you start, if needed. These kebabs work brilliantly cooked on a barbecue, too.
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