For the marinade Flat-leaf parsley 30g Garlic 5 cloves, finely chopped Dried oregano 1 tsp Light olive oil 150ml Dried chilli flakes 1/2 tsp Red wine vinegar 35ml Sea salt 1 tsp Ground black pepp er 1 tsp Monkfish cheeks 12 Chimichurri marinade 4 tbsp Salt and freshly ground black pepper

For the marinade: blanch the parsley for a minute in boiling water before plunging into ice water. Drain and pat dry with kitchen paper. Finely chop the parsley and place in a bowl with the rest of the ingredients and stir well. Refrigerate in a sealed container and use within 3–4 days. For the chimichurri monkfish: trim off any tough outer membrane from the fish, then put it in a bowl and toss with the marinade until evenly coated. Cover with clingfilm and chill for at least 4 hours. Thread the monkfish onto 4 metal skewers and season lightly with salt and pepper. Barbecue or grill the skewers for 2–3 minutes on each side. The fish should be opaque and feel just firm when lightly pressed. Allow to rest for about 5 minutes before serving. Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

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Chimichurri monkfish

Add a bit of zing to your barbecue with these chimichurri skewers

Try these fiery Brazilian chimichurri monkfish skewers at your next barbecue

Serves 4

You will need

For the marinade

Flat-leaf parsley 30g
Garlic 5 cloves, finely
chopped
Dried oregano 1 tsp
Light olive oil 150ml
Dried chilli flakes 1/2 tsp
Red wine vinegar 35ml
Sea salt 1 tsp
Ground black pepper 1 tsp
Monkfish cheeks 12
Chimichurri marinade
4 tbsp
Salt and freshly ground
black pepper

Method

For the marinade: blanch the parsley for a minute in boiling water before plunging into ice water. Drain and pat dry with kitchen paper. Finely chop the parsley and place in a bowl with the rest of the ingredients and stir well. Refrigerate in a sealed container and use within 3–4 days.
For the chimichurri monkfish: trim off any tough outer membrane from the fish, then put it in a bowl and toss with the marinade until evenly coated. Cover with clingfilm and chill for at least 4 hours.
Thread the monkfish onto 4 metal skewers and season lightly with salt and pepper. Barbecue or grill the skewers for 2–3 minutes on each side. The fish should be opaque and feel just firm when lightly pressed. Allow to rest for about 5 minutes before serving.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

You will need

For the marinade

Flat-leaf parsley 30g
Garlic 5 cloves, finely
chopped
Dried oregano 1 tsp
Light olive oil 150ml
Dried chilli flakes 1/2 tsp
Red wine vinegar 35ml
Sea salt 1 tsp
Ground black pepper 1 tsp
Monkfish cheeks 12
Chimichurri marinade
4 tbsp
Salt and freshly ground
black pepper

Method

For the marinade: blanch the parsley for a minute in boiling water before plunging into ice water. Drain and pat dry with kitchen paper. Finely chop the parsley and place in a bowl with the rest of the ingredients and stir well. Refrigerate in a sealed container and use within 3–4 days.
For the chimichurri monkfish: trim off any tough outer membrane from the fish, then put it in a bowl and toss with the marinade until evenly coated. Cover with clingfilm and chill for at least 4 hours.
Thread the monkfish onto 4 metal skewers and season lightly with salt and pepper. Barbecue or grill the skewers for 2–3 minutes on each side. The fish should be opaque and feel just firm when lightly pressed. Allow to rest for about 5 minutes before serving.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

Monkfish