Moroccan monkfish and scallop skewers
with sumac
Ingredients - Serves 6 as a starter
6 king-sized scallops trimmed of any grey sinews
500g monkfish tail cut into 12 chunks
6 x 6" bamboo skewers
For the marinade
2 tsp Moroccan chermoula spice blend
1 tsp sumac powder
2 tbsp olive oil
To grill and garnish
Fine sea salt
A few coriander leaves
1 lime cut into 6 wedges
A pinch of sumac
1 Mild red chilli de-seeded and cut into fine strips
Mix all of the marinade ingredients together in a bowl. Roll the scallops and monkfish chunks
in the marinade. Skewer one piece of monkfish through the middle, then a scallop, piercing first the coral (if you have left
it on) and then through the heart of the white muscle and then through the other piece of monkfish. Repeat with the remaining
5 skewers, using up all the fish and shellfish. cover tightly with clingfilm and refrigerate for at least 2 hours. Overnight
is fine but unnecassary.
Preheat a griddle pan and cook for 2 minutes on each side or until just cooked, as the fish
will continue to cook for a couple of minutes after being removed from the griddle.
