Monkfish Kebabs
Ingredients
- zest and juice of 2 limes
- 2 tbsp. Chipotle Honey
- 1 tbsp. olive oil
- 1 garlic clove, finely chopped
- 1 tbsp. chopped thyme leaves
- 500g (1lb 2oz) monkfish tail, cut into 12 chunks
- 100g (3½oz) or 12 slices very thinly sliced pancetta
- metal or water-soaked wooden skewers
- salt and freshly ground black pepper
- Mexican Coleslaw, to serve
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