Monkfish and Beetroot Skewers

These posh kebabs are the star of any BBQ and so simple to prepare.

Difficulty Medium
Time 30 minutes
Serves 4
Diet Gluten Free
  • 1 jar Baxters Baby Beetroot

  • 1 large monkfish tail

  • 1 large red onion

  • 1 large red pepper

  • 50g tomato paste

  • 30g brown sugar

  • 30g honey

  • 1 red chilli

  • 4 wooden skewers soaked in cold water

  • Salt and pepper

  • 2 limes

Baby Beetroot
Baby Beetroot
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Preheat BBQ.

Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.

Cut the beetroot into even sized wedges, 6 wedges from each beet but leave 2 beets whole.

Puree remaining beets in food processor. Add the sugar, honey, tomato paste and chilli. Pulse to blend. Set marinade aside.

Cut the Monk fish into 2 inch pieces, Peel and dice onion into 1 inch cubes and dice pepper into 1 inch cubes.

Thread the ingredients for the kebabs onto skewers. Brush kebabs all over with the marinade. Leave for 30 minutes.

Cook on the BBQ for 3-4 minutes on each side.

Serve with grilled limes and salad.


When you prepare monkfish remove the dark grey skin before cooking

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