New Heinz [Seriously] Good Lemon and Black Pepper Mayonnaise Fish Skewers

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Directions

  1. For the marinade, finely chop the mint and coriander and combine with the crushed garlic, cumin and paprika. Loosen with olive oil and season lightly with salt. Alternatively, blend the chermoula marinade ingredients in a food processor. Add the monkfish and peppers to the marinade and mix well. Set aside to marinade for at least 1 hour.
  2. For the couscous salad, finely slice (or mandoline) the courgettes and add to a bowl with the couscous and chickpeas. Add 1 tbsp olive oil and mix well to coat all of the grains and courgettes and pulses. Pour over the hot vegetable stock and cover tightly with clingfilm. When cool, fluff with a fork and transfer to a large bowl.
  3. Preheat a griddle pan or BBQ. Skewer the fish with the peppers and bay, folded back on itself. Season with salt and grill on all sides until the fish is just cooked through.
  4. Add the Lemon and Pepper Mayonnaise, (1 tbsp olive oil - off camera), tomatoes, rocket and sliced spring onions to the couscous and, toss well and season. 
  5. Serve the chermoula fish skewers with the cous cous salad, and enjoy!