Monkfish Souvlaki with Yoghurt and Pomegranate
Ingredients
- 700 g monkfish tail, cut into chunks
- 1 lemon
- 2 tsp dried oregano
- 1 tsp sweet smoked paprika
- 200 g Greek yoghurt
- 80 g pomegranate seeds
- 3 tbsp olive oil
- 15 g fresh mint
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 29.1 g
- Carbohydrate
- 6.4 g
- of which sugars
- 5.8 g
- Fat
- 18.2 g
- of which saturates
- 5.4 g
- Fibre
- 2.6 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix together the olive oil, lemon juice, oregano, paprika, salt, and pepper in a bowl. Add the monkfish chunks and toss to coat. Leave to marinate for 15 minutes.
- 2
Thread the monkfish onto 8 metal skewers. Heat a griddle pan or barbecue to a high heat.
- 3
Grill the skewers for 8–10 minutes, turning every 2 minutes, until the fish is charred at the edges and cooked through.
- 4
Season the Greek yoghurt lightly with salt and spread onto serving plates.
- 5
Lay the monkfish skewers on top, scatter over the pomegranate seeds and torn mint, and serve with warm flatbreads or rice.
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