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

Method

1. 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. 2

   Thread the monkfish onto 8 metal skewers. Heat a griddle pan or barbecue to a high heat.

3. 3

   Grill the skewers for 8–10 minutes, turning every 2 minutes, until the fish is charred at the edges and cooked through.

4. 4

   Season the Greek yoghurt lightly with salt and spread onto serving plates.

5. 5

   Lay the monkfish skewers on top, scatter over the pomegranate seeds and torn mint, and serve with warm flatbreads or rice.