Monkfish in Pancetta with Caper & Pine Nut Dressing
4 monkfish fillets each weighing about 175g
Hoyts Ground Black Pepper
8 wafer-thin slices of pancetta
Caper and Pine Nut Dressing:
2 tablespoons Hoyts Pine Nuts
3 tablespoons Hoyts French Capers, drained and rinsed
4 tablespoons extra virgin olive oil
1 lemon, juice only
Oil for brushing
2 tablespoons fresh flat leaf parsley, roughly chopped
If using wooden or bamboo skewers first soak 4 in cold water for 30 minutes
Season the fish fillets with Hoyts Ground Black Pepper. Wrap each fillet of monkfish with 2 slices of pancetta. Run a skewer through the centre of the fillet, catching the pancetta at either end to hold it in place. Put aside.
To make the dressing:
Heat a heavy-based small pan and add the Hoyts Pine Nuts. Toss over a high heat for 1-2 minutes, until golden and toasted all over. Remove from the pan and put aside. Add the Hoyts French Capers to the pan with the olive oil and lemon juice, and put this aside.
Brush the pancetta-wrapped monkfish lightly with oil. Barbecue the fish over direct medium heat for 6-8 minutes, turning once.
Meanwhile, put the pan of dressing on the heat and warm it gently over a low heat. Season with Hoyts Ground Black Pepper and stir in the Hoyts Pine Nuts. Remove the skewers from the fish and arrange the fish on a platter. Spoon over the warm dressing and scatter with the chopped parsley.