Grilled Monkfish with Peppers and Potatoes

Cut monkfish into pieces and roll up with bacon. Cut the peppers and soft boiled potatoes into 4 cm cubes.

Cut the lemongrass in half lengthwise, soak in cold water.

Skewer the fish pieces, potatoes and peppers on it.

Make a marinade with the olive oil, the juice of the limes, salt and pepper. Add rosemary and a lightly pressed clove of garlic to the skewers, pour the marinade over them and marinate for about 2-3 hours.

Before grilling, wipe off all coarse parts of the marinade from the kebabs, cook kebabs on the broiler over medium heat until cooked on all sides.

In a kitchen blender for the dip, blend peppers, mayo, earth apple, paprika powder and garlic. Stir in enough olive oil until the dip has the desired consistency, season with salt and pepper.

Our tip: Use bacon with a fine, smoky note!

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