Monkfish & bacon brochettes

Cut the monkfish fillet into twelve chunks (3 cm pieces) and wrap each one in the bacon rashers. Thread these onto the skewers, alternating with the tomatoes and lemon wedges. Mix the soy sauce with the honey and chilli powder and brush all over the brochettes. Cook over a hot barbecue or under a grill for 10-15 minutes, turning every so often until the bacon is lovely and crisp. Garnish with coriander and serve with rice and crisp salad.

A little tip to prevent the skewers from burning too much is to soak them in cold water for 10 minutes.