Monkfish skewers on tomato vegetables

Ingredients for 2 servings:

• 200 g monkfish fillet(s)
• 2 slices of smoked bacon
• 2 rosemary sprigs
• 1 tbsp lime juice
• 1 garlic clove(s)
• 4 tbsp extra virgin olive oil
• salt and pepper
• 3 large tomatoes
• 1 onion(s), red
• salt and pepper
• 1 tbsp balsamic vinegar, dark
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Split the fish lengthwise and cut into bite-sized pieces. Have the butcher cut the smoked bacon into slices about 3 mm thick. Cut to fit the fish. Fry the bacon slices in a pan until slightly crispy. Remove and set aside. Remove the needles from 2 large rosemary sprigs, which will serve as skewers, and finely chop the needles. Make a marinade with lime juice, a grated garlic clove, olive oil, half of the chopped rosemary needles, salt, and pepper, and let the fish pieces marinate for about 2 hours. Now alternate a piece of fish and bacon on a rosemary sprig. Turn on the grill and grill the skewers on a baking sheet or grill tray for about 8 minutes. Don’t forget to turn them over. Drizzle any cooking juices over the skewers when serving. For the vegetables, pour boiling water over the tomatoes and peel off the skin after 5 minutes. Cut into half slices. Peel the onion and also cut into half rings. Fry both in a bacon pan. Season with the remaining half of the rosemary sprigs, a tablespoon of balsamic vinegar, and a pinch of sugar, and season with salt and pepper. Cut the skewers in half and arrange them on warmed plates with the tomato mixture.