Serves 4
- 500g monkfish medallions
- 200g 'Nduja
- Juice and zest of 1 orange
- 1 tsp harissa paste
- Pinch of smoked sea salt
- 2 tbsp rapeseed oil
- 2 tbsp finely chopped coriander
- 4-6 spring onions finely sliced
Method:
- Start by marinading the monkfish with orange juice and zest, smoked sea salt, harissa paste and oil. Coat evenly and then dice up your spicy 'nduja sausage.
- Add your 'nduja, chopped spring onion and coriander to the monkfish and mix thoroughly.
- Feed the monkfish and 'nduja onto the skewers and cook on a hot grill for 5-6 mins turning regularly for an even cook.
- Serve with baby watercress and chilled glass of white wine.
