THE sun is out and the weather is warm – it’s prime barbecue weather!
Nothing says summertime better than the smell of food sizzling on the barbie. This dish is easy to make, delicious, filling and good for you. So get the barbecue out, slap on some factor 30 and get sizzling!
Prep time: 10-12 minutes
Cooking time: 10-12 minutes
- 340g monkfish fillet
- 1 tbsp reduced-salt dark soy sauce
- 1 tbsp clear honey
- ½ tsp dried chilli flakes
- 1 red pepper, deseeded, cut into chunks
- 1 yellow pepper, deseeded and in chunks
- 300g straight-to-wok egg noodles
- Handful of baby spinach leaves, to serve
- 4 bamboo skewers, soaked for 20 mins in water
Wash and pat dry the monkfish, then cut into 2.5cm cubes. Place in a shallow dish and toss with the soy sauce, honey and dried chilli flakes. Set aside for 15 minutes.
Drain the fish, keeping the marinade, and thread on to the four skewers along with the peppers.
Arrange the skewers on the barbecue rack and brush with the reserved marinade. Cook for about 10 to 12 minutes, turning halfway through and brushing with more marinade until tender and cooked through.
While cooking, prepare the noodles according to the pack instructions, stirring in any remaining pepper. Arrange the spinach on two serving plates, top with the monkfish skewers and serve with the noodles.
For more ideas on cooking fish see fishisthedish.co.uk
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