For the fish skewers, first cut monkfish into 2-3 cm cubes. Mix rosemary, parsley, lemon juice and zest, KUNER mayonnaise and olive oil in a medium bowl. Season with a little pepper.
Add the monkfish cubes to the marinade and let sit in the refrigerator for at least 20 min.
Preheat a grill pan or grill.
Divide the monkfish among 8 medium sized, watered skewers, place them in the pan or on the grill and fry on all sides for 4 minutes until the fish yields slightly to pressure.
Serve fish skewers with lemon wedges and salad on the side.
Preparation Tip:
Alternatively, cod can be used for the fish skewers.
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