Jono & Jules do food & wine

This is a Basque inspired dish where fresh fish is cooked really simply over hot coals. Firm fish like Monkfish, or Grouper, will not fall apart as easily so make them perfect for barbecuing. Serve with a green salad and some bread.

Barbecue Monkfish Kebabs – to serve 4

• 1 kg monkfish fillets, cut into large chunks
• 12 tbsp olive oil
• 3 large garlic cloves, thinly sliced
• 1 tsp dried chilli flakes
• 4 tbsp white wine vinegar
• 1 tbsp finely chopped parsley
• 3 tbsp lemon juice

Light the barbecue and wait until it is really hot before you start cooking.

Thread the monkfish onto 4 metal skewers. Make a marinade using 6 tbsp of the olive oil, the lemon juice, 3 tbsp of the white wine vinegar and 1 tsp salt. Brush this lightly over the kebabs and barbecue until the fish is browned and cooked through. Keep brushing with the marinade as the fish cooks.

Put 6 tbsp olive oil, the garlic and chilli flakes into a small pan and heat over a high heat until the garlic turns golden (but don’t let it go brown as it will turn bitter). Take off the heat and stir in the parsley, 1 tbsp white wine vinegar and ½ tsp salt. Drizzle over the fish and serve.

Drink with: a chilled glass of Txakoli if you can find it. This Basque speciality is hard to find outside Spain but an Albarino from Galicia makes a more than satisfactory substitute.