Name: Monkfish Skewers with Turmeric and Dill
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 6 tbsp (90 ml) vegetable oil; 1/4 cup (60 ml) fish sauce; 2 tbsp fresh ginger, chopped; 4 tsp turmeric; 2 garlic cloves, chopped; 2.2 lb (1 kg) monkfish without skin, cubed; 2 onions, cut into rounds 1/2 inch (1 cm) thick; 12 green onions, cut into pieces 2 inches (5 cm) long; 3/4 cup (35 g) dill, finely chopped

Ingredients

- 6 tbsp (90 ml) vegetable oil
- 1/4 cup (60 ml) fish sauce
- 2 tbsp fresh ginger, chopped
- 4 tsp turmeric
- 2 garlic cloves, chopped
- 2.2 lb (1 kg) monkfish without skin, cubed
- 2 onions, cut into rounds 1/2 inch (1 cm) thick
- 12 green onions, cut into pieces 2 inches (5 cm) long
- 3/4 cup (35 g) dill, finely chopped

Preparation

- In a bowl, combine 2 tbsp (30 ml) of the oil with the fish sauce, ginger, turmeric and garlic. Add the fish and toss well to coat in the marinade. Cover and refrigerate for 2 hours or overnight.
- In a skillet over medium-high heat, brown the onions in the remaining oil. Add the green onions and dill. Continue to cook until tender. Set aside.
- Preheat the grill, setting the burners to high. Oil the grate.
- Thread the cubes of fish onto metal or wood skewers (which have been soaked in water for 30 minutes).
- Grill the skewers for 6 minutes, turning them over halfway through cooking, or until the fish is cooked through. Season with pepper.
- Divide the monkfish skewers and onion mixture among eight plates. Serve immediately.

Monkfish Skewers with Turmeric and Dill

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