About this recipe: Teriyaki is a popular cooking style in Japan. It derives from teri, meaning ‘shine’, and yaki, which means ‘to grill’. The teriyaki marinade used to coat fish or meat is usually made with soy sauce, rice and sugar and can be bought ready-made from most supermarkets. It has an intense flavour, so you only need to use a little.
For Italian-style monkfish brochettes, cut the 2 fillets from a 600 g (1 lb 5 oz) monkfish tail. Mix together 2 tbsp extra virgin olive oil, 2 tsp balsamic vinegar, 1 tbsp clear honey and 2 tbsp shredded fresh basil. Lay a sheet of cling film on a chopping board. Arrange 3 slices of Parma ham, trimmed of excess fat, on the cling film, overlapping them slightly, and top with a monkfish fillet. Spoon over half of the basil mixture, then wrap the fish in the ham, using the cling film to help. Repeat with the remaining monkfish fillet and 3 more slices of Parma ham. Discard the film, then use a sharp knife to cut the fish across into 2.5 cm (1 in) slices. Thread onto skewers with 12 cherry tomatoes and 1 large green pepper, seeded and diced. Brush any remaining basil mixture over the fish and vegetables. Grill for 6–8 minutes or until the fish is cooked and will flake easily. Serve with a crisp salad and crusty bread.
Swordfish is an excellent source of vitamin B12, which apart from its role in the formation of red blood cells is involved in maintaining a healthy nervous system, as it helps to form the protective sheath around nerves. * Mange-tout, meaning literally ‘eat all’, are a good source of vitamin C. They contain more of this vitamin than peas because the pods make an additional contribution. * Lime is a good source of vitamin C.
B1, B6, B12, C, niacin, selenium * iron, potassium * A, B2, E, folate, calcium, copper, zinc
I enjoyed cooking this, and it looks great at the end! The presentation and 'exotic' nature of the dish along with the easy preparation would make it an excellent choice if you were cooking for guests. I used medium egg noodles rather than fine, because that's what I already had in the cupboard. - 04 Apr 2014