Monkfish Skewers with Tenderstem Dressed with Sesame Oil, Lime and Chilli

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
600g monkfish, diced
3 tablespoons sesame oil
2 pinches dried chilli flakes
200g pack Tenderstem broccoli
2 cloves garlic, crushed
Juice and zest of 1 lime

Preheat a griddle pan until really hot.

Toss 600g diced monkfish fillet in a bowl with a tablespoon of sesame oil, a pinch of dried chilli flakes and season with salt and black pepper. Thread onto 8 skewers and griddle for 5-6 minutes, turning to cook evenly.

Meanwhile, boil or steam the Tenderstem for about 3 minutes until tender and drain well. Set aside.

Add 2 tablespoons sesame oil to the Tenderstem pan with 2 crushed garlic cloves, a pinch of dried chilli flakes and the zest and juice of 1 lime.

Warm the dressing though and return the drained Tenderstem to the pan, tossing to coat well. Serve with the monkfish skewers and buttered noodles.

Recipe courtesy of Tenderstem Broccoli

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