Thu, Nov-30-06, 03:47
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Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
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Monkfish kebabs with pomegranate salsa
I saw this recipe in the newspaper and thought that it would be a perfect recipe to use for Phase 2 and 3:
Quote:
Monkfish kebabs with pomegranate salsa
Monkfish is the perfect fish for kebabs as it does not fall apart when cooked
Serves four
2 pomegranates
500g monkfish, skinned, filleted and cut into cubes
approx. 48 mini-plum or cherry tomatoes
a medium-sized bunch of flat-leaf parsley, leaves finely chopped
2 cloves garlic, crushed
1 or 2 small red chillies, finely chopped
extra virgin olive oil
salt and freshly ground black pepper
At least an hour before you want to cook the kebabs, juice one of the pomegranates on a lemon squeezer and marinate the monkfish in the juice. (You can do this up to 24 hours ahead, but if you do, cover the bowl and keep it in the fridge, turning fish occasionally.)
Assemble the kebabs: thread eight skewers with alternate pieces of monkfish (which will now be a pretty shade of pale pink) and small tomatoes.
Grill the kebabs, turning 2 or 3 times; they need a total of about 15 minutes.
While the kebabs are cooking, prepare the salsa. Cut the remaining pomegranate in half and scoop out the seeds into a serving bowl (you will probably need to check them over for bits of pith). Don't worry if this creates quite a bit of juice – it's all part of the plan.
Add the parsley, garlic, chopped chillies and enough olive oil to get the consistency you prefer. Mix well and season to taste.
http://www.telegraph.co.uk/health/m.../hwine29rec.xml
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