Skewered monkfish kebabs with green charmoula dressing & caper mayonnaise from Berber&Q (page 131) by Josh Katz

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Accompaniments: Herb salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 1 hour, and preferably for 4 to 6 hours.

  • metacritic on June 13, 2021

    My spouse declared this the best fish sandwich of all time. She might well be right. It was also pretty straightforward. I made the charmoula (chopping lots of ingredients but nothing more) well in advance. I stumbled across a Kenji Lopez-Alt recipe online for mayonnaise that worked like a charm and folded in the capers, which I chopped as mine were large. I didn't have sour cream so skipped that. I marinated the fish for about 4 hours and that was about the whole of the steps required, other than throwing these on a grill. Will make again and again. In fact, I'm going to take the charmoula and caper mayo tonight and make this dish with shrimp, rather than monkfish, as that is what I have on hand for this evening.

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