1 lb (450 g) monkfish
8 small scallops
8 baby tomatoes
4 courgette (zucchini)s, cut into thick slices
1/2 cup (50 g) button mushrooms
1 green or red pepper, seeded and cut into 8 pieces
oil for brushing
4 pitta breads, split in half
1. Cut the fish into neat squares. Thread all the ingredients on to large skewers, alternating fish with vegetables. Season and brush with oil.
2. Cook on the barbecue or under the grill for about 7 minutes, turning once or twice. Remove the fish and vegetables from the skewers and fill the pittas.
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