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.