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The secret to the incredible flavour of Peter Joseph's fish kebab recipe is the double marinade – first in a spiced base, then with a fragrant yoghurt paste flavoured with punchy ajwain seeds (or carom) and mustard. This monkfish recipe uses the meaty fish as a perfect base for these strong flavours and, serving two as a hearty main or four as a starter, is a fantastic way to liven up your barbecue repertoire.
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