Bayonne ham wrapped monkfish kebabs with sage
Ingredients
- Monkfish - 800g (fillet, cut into 40mm cubes)
- Bayonne ham - 200g (or one strip for each chunk of monkfish)
- Sage leaves - 3 leaves per kebab skewer
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- Lemon juice - 5 tbsp
- Olive oil - 8 tbsp
- Garlic - 2 cloves (crushed or chopped very small)
- Oregano - 1 tbsp (dried) or 2 tbsp (freshly chopped)
- Black pepper - 1 tsp
Instructions
Bayonne ham wrapped monkfish kebabs with sage serves 3 original recipe by itsnotrocketsalad.com.
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