Ingredients
1 3/4 pounds loin monkfish
1 Hellmann's Real Mayonnaise dollop*
1 bunch rosemary
1 bunch parsley
2 lemons
1 tablespoon olive oil
pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a medium sized bowl, mix together the rosemary, parsley, lemon juice and zest, mayonnaise and olive oil. Season with some pepper. Add the monkfish cubes to the marinade and leave to stand in the fridge for at least 20 minutes. Preheat a griddle pan or BBQ. Divide the monkfish between 8 medium sized skewers, place on the griddle or BBQ and cook for 4 minutes on each side until the monkfish is firm to the touch.