The Kitchen

Fish Kebabs


  • 2 small monkfish
  • 1 aubergine
  • 1 courgette
  • 1 tsp dried mixed herbs
  • Lemon juice - enough to marinade
  • 1 tsp garlic powder
  • A sprig of fresh, chopped parsley


  1. Cut the fish and veg into chunks and thread onto skewers
  2. Marinade in the lemon juice, garlic and herbs
  3. Pop on the griddle pan with a little oil and cook until the veg is soft and the fish is cooked through
  4. If desired serve on a bed of fresh salad

Delicious on the BBQ in the summer and the griddle pan in the winter

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