Marinated Brochettes of Monkfish



  • 2 lbs or slightly less of monkfish fillets
  • 2 medium sized red peppers
  • 2 tablespoons lemon juice
  • 1 tablespoon coarse grained Dijon mustard
  • 1 teaspoon cumin powder
  • ½ teaspoon hot red pepper flakes
  • 2 teaspoons garlic finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 4 tablespoons melted butter
  • 4 tablespoons chopped flat leaf parsley
  • salt and freshly ground black pepper


Cut monkfish into squares. You will need about 2 dozen squares in all.

Core and de-seed peppers, cut into as many squares as there are monkfish chunks.

Blend all ingredients, including salt and pepper but excepting butter and parsley, and leave to marinate at room temperature for 45 minutes.

Light your barbecue or crank up the grill in your kitchen to maximum.

Thread fish squares alternating with red pepper pieces on to four metal skewers or bamboo ones previously soaked in water.

Put over charcoal or under grill, basting with remaining marinade. About four minutes per side will do it.

Brush with melted butter, sprinkle parsley over and serve.

Spiced Yellow Rice


  • 15 ozs of top quality Basmati rice
  • 4 cloves
  • 1 inch piece of cinnamon stick
  • 3 bay leaves
  • three quarters of a teaspoon turmeric
  • one and-a-quarter teaspoons of salt
  • 3 tablespoons of butter


Wash the Basmati rice until all cloudiness in the water is gone. Leave to soak in clean water for 30 minutes.

Drain the rice, put into heavy pot with a pint of clean water and all the other ingredients apart from the butter.

Bring to the boil, lower heat to barest simmer, seal pot with lid draped in a tea towel and cook for 30 minutes without disturbing. Rest for 10 minutes then fluff up with the butter and serve.