Ingredients
- 1 1/4 lbs monkfish fillet
- cut into 1-inch cubes
- 3/4 cup set low-fat plain yogurt
- 2 tablespoons chervil or dill
- coarsely chopped
- Salt and freshly ground black pepper
- Skewers
Instructions
- Mix the fish cubes in a bowl with the yogurt and half the chervil.
- Season with salt and pepper and leave to marinate.
- Preheat the grill to high.
- Place the fish pieces on skewers or line them in rows on a baking sheet, smearing over any excess yogurt from the bowl.
- Cook for about 5-10 minutes, depending on the size of the cubes of fish and the heat of the grill.
- They should be just firm to the touch.
- Serve the kebabs on a bed of rice or salad if you like, pour over the cooking juices and scatter over the remaining chervil or dill for a fresh taste.
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