Monkfish Kebabs

• 1 lb (500 g) monkfish fillets, skinned
• 1/4 cup (60 ml) olive oil
• grated zest and juice of 1 large lemon
• 1 tbsp chopped fresh dill
• salt and black pepper
• 1/2 cucumber
• 2 tbsp butter
• 12 fresh bay leaves
• 2 lemons, thinly sliced
• dill sprigs to garnish

STEPS :

1. Cut the monkfish fillets into I-in (2.5-cm) pieces and put them into a bowl. Whisk together the olive oil, lemon zest and juice, dill, and salt and pepper to taste and pour over the fish. Cover and leave to marinate in the refrigerator for about 4 hours.
2. Peel the cucumber and cut it in half lengthwise. Scoop out the seeds from each half and cut the flesh across into 3/4-in (2-cm) slices. Melt the butter in a small saucepan, add the cucumber slices, and cook gently for 2 minutes or until they begin to soften.
3. Lift the monkfish out of the marinade with a slotted spoon, reserving the marinade. Thread the kebabs.
4. Brush the kebabs with marinade and put under the broiler, 3 in (7 cm) from the heat. Cook the kebabs, brushing them occasionally with the marinade, for 5-6 minutes on each side, until the fish is cooked through. Serve at once, garnished with dill sprigs.

Threading the kebabs

Push a piece of fish and a bay leaf onto a skewer. Fold a lemon slice around a cucumber slice and push onto the skewer. Keep threading the fish, bay leaves, and lemon and cucumber until 4 skewers are filled.