Monkfish skewers à la Provençale

 

                Monkfish is never sold whole by fishmongers because of its ugliness which would repel customers. In the past, monkfish caught in fishermen's nets were even thrown back into the sea, because they were taken for monsters that brought bad luck.

4 skewers

• 200 g monkfish fillet
• 2 plum tomatoes, cut in 4
• ½ fennel bulb, cubed
• 4 slices of bacon, cut into 3 cm (½ in.) squares

Mediterranean marinade

• 15 ml capers
• 2 anchovies
• 30 ml fresh parsley
• 2 shallots
• 125 ml olive oil
• Juice of 1 lemon
• Pinch of ground black pepper

1. In a food processor, grind all the marinade ingredients.
2. Remove the central bone from the monkfish fillet and cut into cubes of about 2 cm (1 in.).
3. In a bowl, mix the fish cubes, tomato wedges and fennel with the marinade.
4. On previously soaked wooden skewers, alternate all the marinated ingredients and the bacon squares.
5. Grill the skewers for 10 minutes on the barbecue or in a ridged cast-iron skillet over medium heat; turn the skewers halfway through cooking.
6. Serve with a summer salad.

BON APPÉTIT