BBQ Monkfish Satay with Coconut and Chilli Glazed Prawns | Booths Supermarket
Method: 1. Brush the monkfish fillet pieces with olive oil and season with salt and pepper. 2. Mix together the coconut milk, harissa, honey, peanut
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.booths.co.uk.
Ingredients
- 4x150g pieces monkfish fillet from your fishmonger
- 2 tbsp olive oil
- 12 raw tiger prawns
- 1/2 a jar Belazu rose harissa paste
- 1/2 a tin coconut milk
- 1 tbsp honey
- 1 lime, zest and juice
- 1 tbsp crunchy peanut butter
- Season to taste
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