Lemon monkfish kebabs with basil aioli

These kebabs would be great cooked on the bbq or under a grill. Make sure you soak wooden skewers in water for 10 minutes before using them. Ask your fishmonger to prepare the monkfish for you.

-  Cut the monkfish into decent sized chunks. Marinade them  in olive oil, lemon juice, lemon zest, salt and pepper, and a pinch of chilli flakes if you like. Leave in the fridge for one hour.
- In the meantime, make the aioli using either homemade or shop bought mayonnaise. In a food processor (or using a pestle and mortar), blitz a clove of garlic with a large handful of basil leaves, some black pepper and a squeeze of lemon juice. Stir this mixture into the mayonnaise and set aside.
- When the monkfish has marinaded for an hour thread it onto skewers, alternating with red onion wedges. Grill on each side for 5 minutes or so until cooked through. Baste with excess marinade every now and then.
- We like this with sauteed new potatoes, asparagus and green beans.