Monkfish Kebabs with Baxters Fire Roast Pepper Chutney

Ingredients

• Cubes of monkfish (you can also use prawns or salmon)
• Red and green peppers
• Baxters Fire Roast Pepper Chutney
• Olive oil
• Bamboo skewers (soaked in water for 3-4 hours)

Method

1. Place the monkfish into a bowl and add enough chutney to coat the fish. Leave to marinate for 1-2 hours.
2. Deseed and dice the peppers to the same size as the monkfish and then thread the monkfish and peppers onto the skewers alternating, until the skewer is full.
3. Brush the kebab with a little olive oil, place under a hot grill (or on the barbecue) until cooked, turning kebabs regularly to ensure they cook evenly.
4. Serve with your choice of salad and rice or bread.