ingredients
SERVES 4
For the monkfish skewers
2 monk tails, cut into medallions
1 yellow courgette, roughly sliced
2 tbsp dried calendula flowers or a generous pinch of saffron
1 tbsp rosemary, finely chopped
Zest and juice of 1 lemon
Large pinch of sea salt
Pinch of cracked black pepper
2-4 tbsp Borderfields Sicilian Lemon oil
method
- Make your marinade in a jar by shaking the calendula flowers, rosemary, lemon, salt and pepper well with the cold infusion Scillian lemon oil.
- Pour over the courgette and monkfish and allow to marinade for 30-45 mins and then place onto soaked wooden skewers.
- Cook on a hot preheated ridged skillet or on a BBQ grill for 6-8 mins turning occasionally.
