Monkfish & Bacon Brochettes

Ingredients

• 1 large monkfish fillet
• 6 rashers of streaky bacon
• 1 lemon cut into 6 wedges
• 6 cherry tomatoes
• 2 tbsp Kikkoman Soy Sauce
• 1 tbsp runny honey
• Pinch of chilli powder
• 20g chopped coriander
• You will also need 4 wooden skewers

Method

Cut the monkfish fillet into six chunks (3cm pieces) and wrap each one in the bacon rashers. Thread these onto the skewers, alternating with the tomatoes and lemon wedges.

Mix the soy sauce with the honey and chilli powder and brush all over the brochettes. Cook over a hot barbecue or under a grill for 10-15 minutes, turning every so often until the bacon is lovely and crisp.

Garnish with coriander and serve with rice and crisp salad.

Top Tip: If using bamboo skewers, remember to soak them in water first to prevent them from burning.