Page 19 - Fresh Magazine - Summer 2017

summeysefo

Gluten free

Red curry monkfi sh
skewers

MAKES 4

1 red onion, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
salt and pepper
½ lemon, juice only
500g natural yogurt
2 tablespoons red curry paste, or more
if you like it hotter
800g monk sh, cubed

Preheat the barbecue to a high heat.
Put the onion and pepper in a bowl, season
with salt and pepper and drizzle over some
of the lemon juice.
In a separate bowl, mix the yogurt and red
curry paste together with the rest of the
lemon juice and season with salt and pepper.
Add the monk sh, stirring to coat. Marinate
the monk sh in the yogurt mix for no longer
than 30 minutes. The sh will go soft if left in
the marinade any longer.
Thread four skewers with alternating layers
of the sh, peppers and onions. Cook on the
hot barbecue for 6 minutes on each side.

THINK AHEAD
The yogurt marinade can
be made ahead of time. If
you’re using wooden skewers, TOP TIP
remember to soak them for at Monk sh has a membrane covering the entire sh.
least 1 hour in cold water to Make sure to ask the shmonger to remove this for
stop them from burning on the you or the sh will be very tough.
barbecue.

Preheat the barbecue to a high This will depend on how thick
heat. the cod is. When cooked, run a SUPERVALU LOVES
To make the salsa, mix all the knife along the skin to remove it, IRISH CRAFTS
ingredients together and season then cut the cod into goujons. The green pottery throughout this
with salt and pepper. Wrap the tortillas in tin foil and feature was made on the Inishowen
Peninsula in Co. Donegal by Moville
Mix the mayo and lemon juice heat alongside the cod for 5 Pottery. The pieces are hand-thrown
together in a large bowl. Add the to 10 minutes to warm them on a potter’s wheel and each item is
cabbage and carrots and toss through. decorated by hand in their studio in
together, then season to taste Fill the warmed tortillas with the Moville, where they draw inspiration
form the dramatic Donegal
with salt and pepper. sh and spoon over some salsa. landscape.
Season the cod, then squeeze Wrap up the tortillas tightly and
the lemon over. Grill for 12 to 15 serve the slaw on the side. www.movillepottery.com
minutes, until cooked through.

SUMMER 2017 FRESH | 17

015 Fresh_Summer 2017_Fish_V14_RGBKJ.indd 17 17/05/2017 14:28