Monkfish Rosemary Kebabs with Pan-Fried Wild Mushrooms
Source: Antony Worrall Thompson from Ready Steady Cook
Serves 2

For the kebabs:
200g/7oz monkfish tail, membrane removed, boned and cut into chunks
4 rosemary stalks
8 vittoria tomatoes
2 tbsp olive oil
salt and freshly ground black pepper

For the mushrooms:
110g/4oz mixed wild mushrooms, brushed and sliced
2 tsp olive oil
2 tsp unsalted butter

Cut the monkfish into 12 chunks. Thread a rosemary stalk through a chunk of monkfish then a tomato, another chunk of fish, a tomato and finally fish. Repeat step 2, three times with the remaining monkfish, rosemary stalks and tomatoes. Place a griddle pan on the heat. Place the skewers in a dish. Season and drizzle with oil. Griddle the skewers for 2-3 minutes on each side or until the fish is cooked through. Meanwhile, in a small frying pan gently heat the oil and butter for the mushrooms. Fry the mushrooms for 2-3 minutes until cooked through and golden. Season. Serve the monkfish rosemary kebabs with the pan-fried wild mushrooms.