Moroccan monk skewers

plate 2 people
clock 45


  • 250g monkfish medallions
  • 1 tbsp olive oil
  • 1 orange juice and zest
  • 2 tsp harissa sauce
  • ½ tsp pink peppercorns
  • Pinch of rose petals
  • 1 tsp honey
  • 1 tbsp mint, finely chopped
  • 1 tsp Zhoug or wild garlic pesto
  • 2 tbsp natural yoghurt


  1. Marinade your chopped monkfish in oil, orange juice, zest, harissa, pink peppercorns and rose petals. Season with a pinch of smoked sea salt and add in chopped mint. Leave to marinade for at least 30 mins. 
  2. While the monk marinades soak your skewers in water to avoid burning and preheat your grill or oven to 200˚C. 
  3. Feed 4-5 pieces of harissa spiced monk onto each skewer and cook them for 6-8 mins turning occasionally. Don’t worry about some charring as this will complement the sweet flavours. 
  4. Serve with rocket and mint salad, yogurt and zhoug.