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Ingredientes
- 500 gm Monkfish or possibly other hard textured fish eg, (1lb) cod
- 1 x 85 grams pac thin sliced pancetta or possibly parma ham
- 2 x Courgettes, sliced
- 1/2 x Red onion, cut into thin wedges
- 1 x Yellow pepper, cut into large dice
- 6 Tbsp. Pesto dressing
Direcciones
- Cut the fish into cubes and wrap in a piece of pancetta or possibly parma ham.
- Thread a wrapped fish cube onto a large wooden or possibly metal skewer, followed by a slice of courgette, small wedge of red onion and piece of yellow pepper.
- Repeat to fill all 4 skewers. Alternatively fill 6-8 smaller skewers.
- Arrange on a flat plate, drizzle over plenty of pesto dressing, coat proportionately and leave to marinate for at least 10 min.
- Cook the kebabs under a preheated warm grill for approximately 15 min, basting occasionally with the dressing, till the fish is cooked through and pancetta crispy.
- Notes Serve on a bed of mixed herb salad with extra pesto dressing drizzled over.
- NOTES : Succulent monkfish and pancetta kebabs with a tangy pesto dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 148 | |
| Calories from Fat 32 | 22% |
| Total Fat 3.56g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 332mg | 14% |
| Potassium 836mg | 24% |
| Total Carbs 4.65g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.39g | 2% |
| Protein 23.74g | 38% |
