Preparation and cooking time: 10 minutes
600g (1 1/4lb) monkfish fillet, diced
3 tbsp sesame oil
2 pinches dried chilli flakes
200g (7oz) pack Tenderstem broccoli
2 garlic cloves, crushed
Juice and zest of 1 lime
1 Preheat a griddle pan until really hot.
2 Toss the monkfish in a bowl with a tablespoon of sesame oil, pinch of dried chilli flakes and season with salt and black pepper. Thread on to 8 skewers and griddle for 5-6 minutes, turning to cook evenly.
3 Boil or steam Tenderstem broccoli for 3 minutes, or until tender, drain well and set aside.
4 Add 2 tablespoons sesame oil to broccoil pan with crushed garlic, pinch of dried chilli flakes and zest and juice of lime.
5 Warm the dressing through, return broccoli to pan and toss to coat well. Serve with the monkfish skewers and buttered noodles.
Recipe and image courtesy of www.tenderstem.co.uk