Grill Skewers with Monkfish and Wolfish

Monkfish and wolfish are not only two of the ugliest fish in the ocean but also two of the best tasting. Here I make one spicy skewer with a fresh tasting mint and dill sauce, and one fresh tasting mint and dill skewer with a spicy sauce. If you cannot find either wolfish or monkfish, you can use any other firm, white fish. If you cannot find all the spices, use what you can find.

INGREDIENTS:

Number of servings

Servings: 4

Skewer 1 (spicy skewer)

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon caraway seeds

1 teaspoon cumin seeds

1 teaspoon dill seeds

1 teaspoon anis seeds

1 teaspoon mustard seeds

2 cardamom pods

1 whole clove

1 piri piri

2 juniper berries

salt

olive oil

Skewer 2 (herbed skewer)

1 large handful fresh dill

1 large handful fresh mint

lemon juice

salt

Dressing 1 (herbed dressing)

1 cup (2 ½ dl) yoghurt

lemon

1 tablespoon dijon mustard

chopped herbs from preparation of skewer 2

Dressing 2 (spicy dressing)

1 cup (2 ½ dl) sour cream

1 tablespoon tomato paste

powdered spices from preparation of skewer 1

PREPARATION:

• Preparation: If you are using wooden skewers – place them in water for 1 hour, so that they do not catch fire during grilling. Place the chunks of fish on the skewers, every other wolfish and monkfish. Preheat grill.

• Skewer 1: Place all the spices in a mortar and crush it with a pestle until you have a fine powder. Add 2/3 of the spices on a large plate, season with salt. Roll the fish skewers in the spice mixture until almost completely covered with a fine dusting of spices. Sprinkle with some olive oil. Place skewers on the grill and grill for about 10 minutes, depending on the intensity of the heat.

• Skewer 2: Chop dill and mint finely. Add 2/3 of the herbs on a large plate. Roll the fish skewers in the herbs until almost completely covered with a fine dusting of spices. Season with salt and a squeeze of lemon. Place skewers on the grill and grill for about 10 minutes, depending on the intensity of the heat.

• Dressing 1: In a bowl, mix yoghurt, the remaining of the chopped dill and mint, and a squeeze lemon juice. Add mustard to taste. Mix well.

• Dressing 2: In a bowl, mix sour cream with the remaining spice powder. Add the tomato paste to taste.

• Serve the herbed skewer with the spicy dressing. Serve the spicy skewer with the herbed dressing.