Monkfish and pepper skewers with quinoa

Ingredients

For 1 serving

• Monkfish220 g
• Bell peppers150 g
• Red onion50 g
• Quinoa55 g
• Rosemary2 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: June – September

Method

1. Rinse the quinoa well in a sieve to remove its bitterness, then cook it in boiling salted water for 15 minutes over medium heat, until the grains turn translucent and show their little white tail; drain.
2. Meanwhile remove the skin and membrane from the monkfish and cut it into chunks of about 3 cm; wash the peppers, remove the seeds and ribs and cut them into squares of the same size; peel the red onion and cut it into wedges.
3. Thread the fish, peppers and onion alternately onto skewers. Chop the rosemary needles and mix them with the oil and a pinch of salt; brush the skewers with half of this dressing.
4. Heat a grill or griddle pan over medium-high heat and cook the skewers for 3–4 minutes per side, until the fish is firm and opaque and the peppers are charred at the edges.
5. Dress the quinoa with the remaining rosemary oil, the lemon juice and a grind of black pepper and serve the skewers on top.