Rosemary Skewered Monkfish, Zucchini, and Baby Potatoes with Garlic Lemon Mayonnaise

Serves: Six | Prep: 1 hr, 20 min | Cook: 20 min

Ingredients:

Rosemary Skewered Monkfish, Zucchini, and Baby Potatoes:
10-12 rosemary skewers
1.5 lbs monkfish, cubed
1 lb baby potatoes
2 zucchinis, sliced 1/4-inch thick
1/2 cup olive oil
3 garlic cloves, minced
1 Tbsp fresh rosemary, minced
1 tsp lemon zest
1/2 tsp red pepper flake
1/2 tsp salt
1/4 tsp pepper

Garlic Lemon Mayonnaise:
1/2 cup mayonnaise
2 garlic cloves, grated
2 tsp fresh rosemary, minced
1 tsp lemon zest
1 Tbsp freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp pepper
red pepper flake

Directions:
Clean the rosemary skewers by removing ¾ of the rosemary from the stick, leaving some rosemary on the top. Place the skewers into a dish that they can lie flat in and cover with water, let soak for one hour.

Place potatoes in a large pot, cover with cold water, add 1 Tbsp of salt, turn on high heat and bring to the boil. Reduce heat a little to keep from boiling over, continue boiling, 10-12 minutes, until still slightly firm when pierced with a knife. Drain and let cool to room temperature.

In a bowl whisk oil, minced rosemary, garlic, zest, pepper flake, salt and pepper together. Add monkish, zucchini, and cooled potatoes, stir to coat. Let marinate for at least one hour.

Make the skewers by threading monkfish, zucchini, and potatoes. Grill on a hot grill, 8-10 minutes, until cooked through, turning every 2 minutes to get grill marks on all sides.

Make the garlic lemon mayonnaise by stirring mayonnaise, garlic, rosemary, lemon zest, juice, salt, and pepper in a bowl. Top with red pepper flake.

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