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