Monkfish with Beans & Pesto Recipe

Ingredients :

Serves 4
Preparation time : 10 minutes
Cooking time : 10-15 minutes

• 500g (1lb) monkfish, cut into 12 pieces

• 12 slices of Parma ham

• 12 cherry tomatoes

• 2 yellow peppers, cored, deseeded and cut into 6 wedges

• 2 tablespoon olive oil

• 300g (10oz) can cannellini beans, rinsed and drained

• 4 tablespoons ready-made pesto

Method :

1. Presoak 4 wooden skewers in warm water. Wrap each piece of monkfish in a slice of Parma ham. Thread these onto skewers, alternating with tomatoes and pieces of yellow pepper. Brush the kebabs with the oil and cook under a preheated hot grill for 3-4 minutes. Turn the skewers over and cook for a further 3 minutes until cooked through.

2. Put the beans in a nonstick saucepan and cook, stirring over low heat for 4-5 minutes or until hot. Stir in the pesto.

3. Spoon the beans onto 4 plates, top with the kebabs and serve immediately.

Variations :

For scallops with green beans & pesto, replace the monkfish with 16 scallops, wrap each one in a piece of Parma ham and skewer as above, omitting the peppers, grill as above. Replace the cannellini beans with 250g (8oz) green beans and cook as above. Serve immediately, with crusty French bread.