Monkfish kebabs with chermoula recipe
 These zesty, easy monkfish kebabs are served with a zingy chermoula and creamy mayonnaise. A perfect summer dish. 800g/1lb 12oz monkfish tail, skinned, filleted and cut into 5cm/2in pieces 3 garlic cloves1 lemon100ml/3½fl oz olive oilpinch ground cardamom 1 bunch spring onions, white parts and green parts separated and thinly slicedsalt and freshly ground black pepper 800g/1lb 12oz monkfish tail, skinned, filleted and cut into 5cm/2in pieces 3 garlic cloves 1 lemon 100ml/3½fl oz olive oil pinch ground cardamom 1 bunch spring onions, white parts and green parts separated and thinly sliced salt and freshly ground black pepper 2 tbsp finely chopped coriander1 tbsp finely chopped flatleaf parsley 75ml/2½fl oz olive oil2 garlic cloves, grated3 green chillies, finely chopped1 tsp ground cumin2 tbsp lemon juice 2 tbsp finely chopped coriander 1 tbsp finely chopped flatleaf parsley 75ml/2½fl oz olive oil 2 garlic cloves, grated 3 green chillies, finely chopped 1 tsp ground cumin 2 tbsp lemon juice 100g/3½oz mayonnaise 1 tbsp soured cream1 tbsp capers, drained and rinsed 100g/3½oz mayonnaise 1 tbsp soured cream 1 tbsp capers, drained and rinsed 1 large baguette, cut into 4, sliced openhandful coriander leaves herb salad (optional) 1 large baguette, cut into 4, sliced open handful coriander leaves herb salad (optional) Method Put the monkfish into a bowl. Grate over the garlic cloves and zest over the lemon. Set the lemon aside. Add the olive oil, ground cardamom, the white part of the sliced spring onion, salt and pepper and work the marinade into the fish using your hands. Cover the bowl and put into the fridge for 4–6 hours or 1 hour minimum. To make the chermoula, mix together half of the sliced spring onion greens with the remaining ingredients, apart from the lemon juice. Set aside. Put the mayonnaise, soured cream and capers into a small bowl and mix well. Season with salt and pepper.Preheat the barbecue to medium-hot. Thread the monkfish pieces onto the metal skewers and grill directly over the coals for 4–5 minutes on each side, basting with the marinated juices. The kebabs should be nicely coloured and firm to the touch. The flesh should still be blushing and moist, not dry.Spread the bottom half of each baguette with the caper mayonnaise.Carefully remove the monkfish from the skewers and divide between the baguettes, using the bread as a glove to safely handle the hot skewer. Stir the lemon juice into the chermoula and drizzle over the monkfish sandwiches, so it soaks into the bread. Garnish with the remaining spring onion and coriander leaves. Serve with the herb salad, if using. Put the monkfish into a bowl. Grate over the garlic cloves and zest over the lemon. Set the lemon aside. Put the monkfish into a bowl. Grate over the garlic cloves and zest over the lemon. Set the lemon aside. Add the olive oil, ground cardamom, the white part of the sliced spring onion, salt and pepper and work the marinade into the fish using your hands. Cover the bowl and put into the fridge for 4–6 hours or 1 hour minimum. Add the olive oil, ground cardamom, the white part of the sliced spring onion, salt and pepper and work the marinade into the fish using your hands. Cover the bowl and put into the fridge for 4–6 hours or 1 hour minimum. To make the chermoula, mix together half of the sliced spring onion greens with the remaining ingredients, apart from the lemon juice. Set aside. To make the chermoula, mix together half of the sliced spring onion greens with the remaining ingredients, apart from the lemon juice. Set aside. Put the mayonnaise, soured cream and capers into a small bowl and mix well. Season with salt and pepper. Put the mayonnaise, soured cream and capers into a small bowl and mix well. Season with salt and pepper. Preheat the barbecue to medium-hot. Preheat the barbecue to medium-hot. Thread the monkfish pieces onto the metal skewers and grill directly over the coals for 4–5 minutes on each side, basting with the marinated juices. The kebabs should be nicely coloured and firm to the touch. The flesh should still be blushing and moist, not dry. Thread the monkfish pieces onto the metal skewers and grill directly over the coals for 4–5 minutes on each side, basting with the marinated juices. The kebabs should be nicely coloured and firm to the touch. The flesh should still be blushing and moist, not dry. Spread the bottom half of each baguette with the caper mayonnaise. Spread the bottom half of each baguette with the caper mayonnaise. Carefully remove the monkfish from the skewers and divide between the baguettes, using the bread as a glove to safely handle the hot skewer. Carefully remove the monkfish from the skewers and divide between the baguettes, using the bread as a glove to safely handle the hot skewer. Stir the lemon juice into the chermoula and drizzle over the monkfish sandwiches, so it soaks into the bread. Stir the lemon juice into the chermoula and drizzle over the monkfish sandwiches, so it soaks into the bread. Garnish with the remaining spring onion and coriander leaves. Serve with the herb salad, if using. Garnish with the remaining spring onion and coriander leaves. Serve with the herb salad, if using.