12 bamboo skewers
2 fillets monkfish – cut into large chunks
1 pineapple, - remove skin and hard centre then chop the pineapple into chunks
250g haloumi cheese, chopped into equal sized chunks
24 mint leaves

SALSA
2 tablespoon corn oil
2 large red chillies, remove seeds and cut finely
1 lime, finely grated zest and juice only
1 teaspoon sugar
Bunch of mint, leaves only, chopped
4 vine-ripened tomato, peeled, de-seeded and chopped
3 tablespoon peanut, groundnut or corn oil

METHOD

Soak skewers in cold water for 30 minutes to prevent them from burning.

SALSA
Heat oil in a pan and cook the chillies, add sugar and heat through until the sugar dissolves.

Place the tomatoes in a large bowl, then pour the chillies and sugar over the tomatoes.
Add the juice and zest of the lime, oil and mint leaves and mix well.

Thread the monkfish, a piece of pineapple, mint leaf and a piece of cheese onto each skewer.

Grill on a hot griddle pan or barbecue for 8–10 minutes until the fish are cooked through and the pineapple and cheese are slightly charred.

Serve the skewers on a plate with the salsa.

PROGRAMMES

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EXTRAS