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Monkfish with bacon on a rosemary stem

Published on April 24, 2014 | By |

ROSEMARY!!!

The Wonder Herb:
Potent anti-cancer and anti-inflammatory benefits, memory enhancing and natural migraine therapy but the best part of all is that it makes all your dishes taste amazing!

Note: to serve as a main dish add more fish on the skewer and place the bacon between the fish pieces and add a lemon wedge on the top of each skewer.

Ingredients

  • 1kg/ about 2lb monkfish fillets or any white firm flesh fish (grouper, swordfish)
  • 12 strips of bacon, twisted into small rolls
  • 12 fresh rosemary stems (use skewer sticks if rosemary is not available)
  • Marinade:
  • 1/4 cup extra virgin olive oil
  • juice of 2 lemons

Directions

  • 1. Remove the leaves off the bottom part of the rosemary stems where the fish will be pinned, keep the leaves on the upper part.
  • 2. Soak the stems in water for about 10 minutes to avoid burning while cooking.
  • 3. Whisk the marinade ingredients until smooth.
  • 4. Cut the fish into nice bite size pieces. Add them to the marinade and place in refrigerator for at least 10 minutes.
  • 5. Skewer the pieces of fish onto the rosemary stem and add a rolled bacon strip.
  • 6. Wrap the rosemary leaves with some foil so they will not burn.
  • 7. Roast in a preheated oven set on grill at the higher level or bbq, until fish is just done, do not overcook.
  • 8. Serve while still hot, with grilled vegetables and/or hot fluffy rice.