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