Monkfish skewers with tenderstem, sesame oil, lime & chilli

This quick and easy dish can be griddled or barbequed depending on the time of year. Try using chicken breasts instead of monkfish for a less expensive alternative.

Serves: 4
Preparation and cooking time: 10 minutes

What you need:

• 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

What you do:

1. Preheat a griddle pan until really hot.
2. Toss the 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.
3. Meanwhile, boil or steam the Tenderstem® for about 3 minutes until tender and drain well. Set aside.
4. 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.
5. Warm the dressing though and return the drained Tenderstem® to the pan, tossing to coat well. Serve with the monkfish skewers and buttered noodles.

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