Monkfish, rosemary, and turkey bacon skewers

MAKES 12 D C
9 oz/250 g monkfish fillet
12 fresh rosemary stalks, plus fresh sprigs, to garnish
3 tbsp Spanish olive oil
juice of ½ small lemon
1 garlic clove, crushed
6 thick slices turkey bacon
salt and pepper
lemon wedges, to serve
Aïoli
3 egg yolks
4 fresh garlic cloves
juice of ½ lemon
⅔ cup extra virgin olive oil
1 level tsp mustard powder

Method

1. Slice the monkfish fillets in half lengthwise, then cut each fillet into 12 bite-size chunks to make a total of 24 pieces. Place the monkfish pieces in a large bowl.
2. To prepare the rosemary skewers, strip the leaves off the stalks and set them aside, leaving a few leaves at one end. Finely chop the reserved leaves and whisk together in a bowl with the oil, lemon juice, garlic, salt, and pepper. Add the monkfish pieces and toss until coated in the marinade. Cover and let marinate in the refrigerator for 1–2 hours.
3. Preheat the broiler or barbecue. To make the aïoli, place all the ingredients except the oil in a food processor and process until mixed. With the motor still running, pour the oil through the feed tube until it forms a thick sauce. Transfer to a bowl and set aside.
4. Cut each turkey bacon slice in half lengthwise, then in half widthwise, and roll up each piece. Thread 2 pieces of monkfish alternately with 2 bacon rolls onto each rosemary skewer.
5. Cook under the preheated broiler or over hot coals for 10 minutes, or until cooked, turning occasionally and basting with any remaining marinade. Be careful that the skewers do not burn. Serve with lemon wedges and aïoli.

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