Tapas: Classic Small Dishes From Spain by Elisabeth Luard

Author:Elisabeth Luard [Luard, Elisabeth]
Language: eng
Format: mobi
Publisher: Grub Street Cookery
Published: 2013-02-18T16:00:00+00:00

Cut the fish fillets into bitesized cubes. Hull, deseed and cut the green pepper into matching squares. Thread the monkfish alternating with the green peppers on long fine skewers and arrange on a plate.

Prepare an aromatic marinade by combining the oil, lemon juice and zest with the crushed garlic, cumin, salt and pepper, and pour it over the skewered fish. Cover with clingfilm and leave in a cool place for an hour or two to take the flavours.

Remove the fishskewers from the marinade and shake or pat to get rid of excess moisture.

Heat a griddle or grill to maximum heat. Grill (broil) the skewers fiercely for a couple of minutes on each side – just till the fish flesh turns opaque and the pepper pieces caramelise a little.

Serve with a cube of bread speared on the end of each skewer.

Spiced mackerel

Caballa en escabeche

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