Type to search

Seafood Recipes

TAHINI, SUMAC AND YOGHURT MARINATED MONKFISH SKEWERS

TAHINI

Tahini, sumac and yoghurt marinated monkfish skewers (served with tabbouleh). This Middle-Eastern influenced dish is full of bright flavours, and incredibly easy to cook, with monkfish’s firm flesh ideal for cooking under the grill.

Recipe: Love Seafood

Skill Level: Easy

Serves: 6

Course: Dinner

  • 800g boneless skinless monkfish, cut into even-sized chunks
  • 300g low-fat Greek yoghurt
  • 3 garlic cloves, crushed
  • 3 tsp sumac
  • 2 tbsp tahini
  • Juice of 1 lemon, plus wedges, to serve
  • Handful of fresh coriander leaves, roughly chopped, to garnish
  • Salt and pepper, to season
  • Wooden skewers, soaked in cold water for at least 30 minutes
  • For the tabbouleh
  • 250g couscous
  • 80g flat-leaf parsley, finely chopped
  • 50g mint leaves, finely chopped
  • 2 large tomatoes, deseeded and finely diced
  • ½ red onion, finely diced
  • Juice of 1 lemon
  • 2 tbsp olive oil

 

Method

  1. Mix the yoghurt, garlic, sumac, tahini and lemon juice together in a large bowl and season with salt and pepper. Remove a quarter of the yoghurt mixture, reserving it to serve as a dipping sauce later.
  2. Add the monkfish pieces to the remaining yoghurt mixture and mix to coat each piece completely. Cover and place in the fridge to marinate for at least 30 minutes.
  3. Whilst the fish is marinating, make the tabbouleh. Prepare the couscous according to the pack instructions. Leave to cool completely then mix together with all the other tabbouleh ingredients. Stir well, cover and keep cool until serving.
  4. Preheat the grill to high. Take the fish out of the fridge and thread the pieces onto the soaked wooden skewers. Discard any remaining marinade.
  5. Place the skewers on an oven-proof tray and place under the preheated grill for 10 – 12 minutes, turning every couple of minutes until they’re cooked through and golden on all sides.
  6. Once cooked, serve the monkfish skewers with the reserved yoghurt sauce, a sprinkle of chopped coriander, the tabbouleh and lemon wedges.

 

Tips

Using couscous for the tabbouleh, rather than traditional bulgur wheat makes this an easy dish to assemble any night of the week. You can marinade the fish for up to 24 hours in the fridge, if you want to prep in advance.

 

Nutritional information per servings

  • Calories 378kcal
  • Fat 9.6g
  • Saturates 1.9g
  • Carbs 36.6g
  • Sugars 4.9g
  • Fibre 4.4g
  • Protein 34.3g
  • Salt 0.2g
Tags