Makes 8, enough for 4 as a starter or for 2 as a main course
5 tbsp olive oil
3 fat cloves of garlic, peeled and sliced
Fresh rosemary sprig
250g monkfish cut into 16 cubes
200g cherry tomatoes
8 bamboo skewers or 8 woody sprigs of rosemary
- Put the oil, garlic and one sprig of rosemary in a small pan and heat gently. Once the oil is bubbling, turn off the heat and leave the pan to cool. Remove rosemary and blitz the oil and garlic with a hand blender (or use a Broighter Gold Rosemary and Garlic Rapeseed Oil).
- Thread two cubes of monkfish and three tomatoes alternately onto a rosemary sprig or skewer. Lay in a deep dish and pour over the garlicky oil.
- To barbecue, use a silicon brush to take off as much of the marinade as possible (oil drips will make the charcoal flare up) then cook for a minute or so on each side, until a little browned and just cooked through.