Sea skewers »Sagrado«

Ingredients for 4 servings:

• 600 g monkfish fillet(s)
• 250 g scampi, ready to cook
• lemon juice
• Salt
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 1 garlic clove(s)
• 1 chili pepper(s)
• 2 orange(s), untreated
• 3 tomatoes
• 3 tbsp olive oil
• 200 ml wine, white, dry
• 100 ml fish stock
• Pepper, coarsely ground
• Sugar
• mint

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the monkfish fillet and scampi, pat dry, cut the monkfish into 2 cm cubes, drizzle with lemon juice, and season with salt. Trim, wash, and roughly dice the bell peppers. Peel the garlic, halve the chili pepper lengthwise, remove the seeds, and chop the pod and garlic. Peel the oranges, cut the flesh into fillets, reserving the juice. Score the tomatoes crosswise, blanch them in boiling water, peel, deseed, and dice the flesh. Thread the scampi, bell pepper, and monkfish cubes alternately onto skewers, fry in heated olive oil, remove, and keep warm. Brown the garlic and chili cubes in the remaining fat, deglaze with wine, orange juice, and fish stock, and reduce. Add the tomato cubes and orange fillets, season with salt and pepper, add the monkfish scampi skewers to the sauce, heat briefly and serve with crispy ciabatta garnished with fresh mint leaves, if desired.