Title: Bacon and Monkfish Kebabs
Categories: Fish Bbq Spice
Yield: 1 Servings

8	oz	Monkfish or any firm fish eg
		Cod
1	sm	Habanero or other red chili,
		Seeded, finely chopped
1		Sprig rosemary, finely
		Chopped
		Salt and Pepper
6		Rashers unsmoked streaky
		Bacon, cut in half
2		Green bell peppers
8		Cherry Tomatoes
2		Cloves Garlic
1/4	pt	Olive oil
1		Sprig Thyme roughly chopped
		Juice 1 lemon
4		Kebab sticks soaked in water
		For 30 minutes

Cut the fish into 12 small cubes and make four or five small incisions in each piece with a sharp knife. Gently push the chopped chilli and some of the rosemary into the incisions, season with salt and pepper. Wrap each cube of fish with a rasher of bacon Skewer the fish making sure that you pierce the end of the bacon to avoid it unwrapping. Alternate with pepper and tomatoes.

To make the marinade: chop the garlic and add to the olive oil. Add thyme, the rest of the rosemary and juice of half the lemon and marinate the Kebabs for at least half an hour.

Cook the Kebabs on a barbecue or hot grill for about 4-5 minutes either side.

We cooked this under a grill which was not ideal, and needed to cook it for a little longer.

BBC program called the "Good Food Show"

Steve Crawley West Sussex U.K. jestico@frej.digicon-egr.co.uk From: Steve Jestico Date: 22 Dec 96 Chile-Heads List Ä

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