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Scallops and Monkfish Kebabs with Fennel Sauce Recipe

Scallops and Monkfish Kebabs with Fennel Sauce Recipe - 4 servings


700 g monkfish fish

8 large fresh scallops

2 tablespoons olive oil

1 garlic clove, peeled and crushed

Freshly ground black pepper

1 fennel bulb, trimmed and thinly sliced

Assorted salad leaves, to serve


For the sauce:

2 tablespoons fennel seeds

Pinch of chili flakes

4 tablespoons olive oil

2 teaspoons lemon juice

Salt and freshly ground black pepper


Place the monkfish on a chopping board and remove the skin and the bone that runs down the centre of the tail and discard. Lightly rinse and pat dry with absorbent kitchen paper. Cut the 2 fillets into 12 equal-sized pieces and place in a shallow bowl. Remove the scallops from their shells, if necessary, and clean thoroughly discarding the black vein. Rinse lightly and pat dry with absorbent kitchen paper. Put in the bowl with the fish. Blend the 2 tablespoons of olive oil, the crushed garlic and a pinch of black pepper in a small bowl, then pour the mixture over the monkfish and scallops, making sure they are well coated. Cover lightly and leave to marinate in the refrigerator for at least 30 minutes, or longer if time permits. Spoon over the marinade occasionally. Lightly crush the fennel seeds and chili flakes in a pestle and mortar. Stir in the 4 tablespoons of olive oil and lemon juice and season to taste with salt and pepper. Cover and leave to infuse for 20 minutes. Drain the monkfish and scallops, reserving the marinade and thread on to 4 skewers. Spray a griddle pan with a fine spray of oil, then heat until almost smoking and cook the kebabs for 5-6 minutes, turning halfway through and brushing with the marinade throughout. Brush the fennel slices with the fennel sauce and cook on the griddle for 1 minute on each side. Serve the fennel slices, topped with the kebabs and drizzled with the fennel sauce. Serve with a few assorted salad leaves.

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