- 425g /15oz monkfish tail – trimmed and cut into 1 inch cubes
- 3 mangos – peeled, cored, and cut in to large cubes
- 1 tablespoon of olive oil
- 1 teaspoon of toasted sesame seeds
- zest of 1 lime
- sea salt
for the dressing
- 150g / 5oz natural yoghurt
- 3 garlic cloves (chopped)
- juice of 1 lime
- 2 tablespoons of tahini
- 1 tablespoon of sesame oil
- 10g / half oz chopped chives
- Fire up your bbq
- Skewer up your monkfish and mango on metal skewers. Wooden skewers tend to catch fire on the intense heat of a bbq. If wooden skewers are all you have, try soaking them in water for a couple of hours before you skewer up the fish.
- Allow 3/4 pieces of mango and monkfish per skewer, alternating each piece of fish and fruit along each skewer.
- Brush your skewers with the olive oil and season generously with flakey sea salt.
- When your bbq is at the height of its searing power, place the monkfish over the coals and cook for about 5 minutes before turning them over and cooking for a further 5 minutes.
- While the fish is cooking whizz up the dressing. To your yogurt add the garlic, lime, tahini, sesame oil and chives. Than mix everything well.
- When the fish is cooked remove it from the grill and sprinkle the skewers with the toasted sesame seeds and some freshly grated lime zest.
- Serve the dressing on the side some peppery rocket salad and some jasmine rice.
Alternative fish – Tuna or swordfish