Monkfish skewers with olives

Servings : 4 
Preparation time : 20 minutes
Cooking time: about 8 minutes
Marinade : 30 minutes

Ingredients

• 800 g skinned monkfish tail, ready to cook
• 32 stuffed green olives (tuna or chilli)
• 3 untreated lemons
• 6 tbsp. olive oil

Preparation

1. Cut the monkfish tail (you can use two 400 g monkfish tails each) into bite-sized pieces: you'll need 48 (there are three bite-sized pieces for 16 skewers, i.e. 2 skewers per person).
   Rinse and pat dry. Place them in a salad bowl.
   
   
2. Wash and dry the lemons. Finely grate the zest of 2 lemons and squeeze the juice from the third. Mix the lemon juice, grated zest and 4 tablespoons of olive oil in a bowl. Pour the mixture over the monkfish. Cover and leave to marinate at room temperature for 30 minutes.
   
   
3. Thread three bites of monkfish and 2 olives onto each skewer.
   
   
4. Place the skewers on the griddle over a fairly high heat and cook for 8 minutes, turning regularly.

Temperatures :

- 6 medium
- 8 fairly brisk
- 10 brisk