Skewered monkfish with tomato chutney

Ingredients:
splash of Tabasco sauce
1 tbsp soy sauce
1 tsp sesame oil
200g/7oz monkfish fillet, deboned and cut into cubes
For the tomato chutney
4 cherry tomatoes
2 tbsp white wine vinegar
1 tbsp soft brown sugar
½ glass white wine
3 spring onions

Preparartion:
1. To make the kebabs, mix the Tabasco, soy sauce and sesame oil together in a bowl.
2. Marinate the monkfish fillets in the mixture for a few minutes and then thread onto two skewers.
3. Heat a large non-stick frying pan until hot and fry the monkfish skewers for 2-3 minutes or until cooked through.
4. To make the chutney, heat the tomatoes, white wine vinegar, brown sugar, wine and spring onions in a small pan. Simmer gently for 6-8 minutes, to reduce.
5. To serve, transfer the monkfish skewers to a serving dish and serve the chutney alongside.