Combine Gran Luchito Smoked Chilli Honey, lime zest, lime juice, olive oil, garlic, thyme, salt & pepper
Cut monkfish tail into chunks
Combine coleslaw ingredients in a mixing bowl
Combine Gran Luchito Smoked Chilli Mayo, lime zest, lime juice, cider vinegar, salt & pepper
Remove monkfish but retain marinade
Wrap monkfish tail in thinly sliced pancetta
Combine coleslaw vegetables with dressing and corn
Grill kebabs over hot coals
Brush over marinade as kebabs cook
Toast flatbreads on barbecue
Serve with wedges of lemon
How to make it
- Light your Big Green Egg, set it up for direct cooking with the cast iron grill in place and get it to around 200C (top vent should be closed with the daisy wheel fully open. Bottom vent should be about a third open).
- If using wooden skewers, make sure you soak them in water.
- Rub a little olive oil over an ear of corn and place on barbecue to get it nicely golden and slightly charred all over.
- In a large bowl, combine juice and zest of 2 limes, Gran Luchito Chipotle Honey, olive oil, garlic and chopped thyme leaves. Mix well.
- Cut monkfish into about 12 large chunks (giving you enough for 4 skewers with 3 pieces on each) and add to the marinade.
- Leave to marinade for at least 1 hour then wrap each piece of fish in a strip of pancetta around its middle. Don’t discard the marinade just yet as you’ll use it baste the cooking fish.
- Meanwhile, make the coleslaw. Use the finest blade on a mandolin or a sharp knife to very finely shred the red cabbage, kohlrabi, fennel, carrots, radishes and gherkins. Place in a large bowl along with a handful of chopped coriander leaves and finely chopped capers.
- In another bowl, add the Gran Luchito Chipotle Mayo, juice and zest of a lime, cider vinegar and a pinch of salt and pepper. Whisk well then add to the coleslaw vegetables along with the corn you charred earlier. Mix together really well and leave to sit for a while.
- Slide pancetta-wrapped fish pieces onto wooden or metal skewers, securing the pancetta in place.
- Cook on grill for 6-8 minutes, brushing over marinade as it cooks and turning every now and again as the bottom gets golden. Take care not to burn them, but leave them long enough to develop some nice colour.
- Once cooked, leave to rest for at least 5 minutes wrapped in tin foil before serving.
- Warm some flatbreads on the grill and serve.
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