Jonathan Batchelor of local independent fishmonger Ramus Seafoods recommends some fabulous fresh fish for the weekend.

We’re celebrating this month, having been awarded Fishmonger of the Year at the Farm Shop & Deli Awards in Birmingham on Monday 24th April. A celebratory mood calls for a Bank Holiday barbecue – whatever the weather!

Barbecuing is a quick & delicious way to cook fish and what could be tastier than some tangy Monkfish Kebabs made with juicy chunks of Scottish monkfish marinated in an aromatic mix of spices. We use local Yorkshire company Steenbergs for their organic Paella or Tagine blends mixed with some fiery Harissa but feel free to try out your own favourite combinations. We also have a range of ready-made kebabs in the shop and our Mixed Seafood & King Prawn Kebabs are available as part of our Catch of the Day range from local farm shops & delis.

Another great spring dish is Halibut with Salsa Verde. Our highly sought after halibut is sustainable, organically fed and hand-reared on the Scottish Hebridean island of Gigha and tastes absolutely delicious with a vibrant, zingy salsa verde.

It’s delicious sea trout season very soon so look out for some tasty recipes next month!

SPICY MONKFISH WITH MINT YOGHURT

Credit: Jonathan Batchelor, Ramus

INGREDIENTS

Serves 2

400g monkfish, trimmed (200g per person, making 2 kebabs each)

Spicy glaze

1 tsp harissa paste & 1 tsp dry spice blend (Steenbergs organic Tagine blend works very well), mixed with a little olive oil

Alternatively use any ready made tandoori paste.

Mint Yoghurt

250ml natural yoghurt

1 tsp mint sauce

zest ½ lemon

¼ deseeded cucumber

1 tsp caster sugar

Iceberg lettuce

Salt and pepper

METHOD

Season the monkish with salt and pepper and then marinate in the spicy glaze for 30 minutes. Cut the fish into chunks and assemble the kebabs.

Combine all of the ingredients for the mint yoghurt and refrigerate until needed.

Pan-fry or barbecue the monkfish kebabs for 2 to 3 minutes on each side and serve on a bed of shredded iceberg lettuce with lemon wedges and some of the mint yoghurt.

TOP TIP

If cooking on the BBQ, make sure to soak the kebab sticks in water to avoid burning.

Pan Fried Gigha Halibut with Salsa Verde

Credit: Jonathan Batchelor, Ramus Seafoods

Ingredients

Serves 8

8 140g fillets of Gigha Halibut, skinned

Plain flour (seasoned with sea salt & black pepper)

Olive oil & butter for pan-frying

1½–2 cloves of garlic, peeled

1 small handful of capers

1 small handful of gherkins pickled in sweet vinegar

6 anchovy fillets

2 large handfuls of flat-leaf parsley, leaves picked

1 bunch of fresh basil, leaves picked

1 handful of fresh mint, leaves picked

1 tbsp Dijon mustard

3 tbsps red wine vinegar

8 tbsps really good extra virgin olive oil

Sea salt and freshly ground black pepper

Preparation

Salsa Verde: Finely chop all the ingredients together adding the oil at the end to ensure the correct consistency. Season the salsa with salt and black pepper to taste. This can now be refrigerated until you are ready to cook the fish.

Dust the halibut in flour seasoned with a little salt and pepper. Add oil and a knob of butter to a hot pan and cook for 2 to 3 minutes on both sides depending upon the thickness.

Serve on the Salsa Verde.

Contact:

Ramus Seafoods, 2 South Hawksworth Street, Ilkley, LS29 9DX

Tel: 01943 600388

Website: www.ramus.co.uk