Marinated Monkfish kebabs – Perfect on the Grill

Fish on the barbecue is perfect in the summer and equally delicious at an winter indoor grill session! 

Because of its firm, meaty texture monkfish is a suitable choice to make these pescatarian kebabs. The fish is marinated in a lime mixture to infuse extra flavour before grilling. Serve this dish with any refreshing side dish or salad, or a large coleslaw for a healthy and light lunch.

Can I prepare monkfish kebabs in advance?

Kebabs can be prepared in advance, but we suggest not to keep them for more than one day in the fridge and always keep them covered to avoid them drying out.

Marinated Monkfish kebabs

Because of its firm, meaty texture monkfish is a suitable choice to make these pescatarian kebabs

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

marination time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Fish & Seafood

Cuisine French

Servings 2 people

Calories 481 kcal

EQUIPMENT (click pictures for details)

Charcoal bbq

Stainless skewers

Kitchen tongs

Ingredients

 

MetricUS customary

 

1x2x3x

• 500 gr cleaned monkfish fillets
• 1 pc green chilli mild
• ¼ pc yellow pepper
• ¼ pc red pepper

For the marinade

• 35 ml lime juice
• 70 ml extra virgin olive oil
• 10 gr chopped shallot
• 1 pc minced garlic clove
• 1 tbsp water

For the garnish

• Garlic chips see recipe
• Flavoured Maldon salt
• Lemon wedges

Instructions

 

• Prepare the marinade by combining all ingredients.
  
• Trim and slice the monkfish into even sized chunks.

  Marinate the monkfish cubes in the lime-olive oil mixture for an hour.
  
• Cut the peppers into even size pieces, the same size as the fish.

  Thread the monkfish pieces, green chilli, and peppers alternately onto the skewers.
  
• Place the skewers on the bbq on a high heat and cook for 4-5 minutes on each side until cooked through. Brush some of the marinade over the skewers while grilling.
  
• Before serving add a drizzle of olive oil and sprinkling of flavoured Maldon salt on top. Serve with garlic chips and lemon wedges on the side.
  

Notes

• If using wooden skewers, soak them in water for 20 minutes to avoid burning.
• Marinating the fish before grilling helps to give flavour and keeps the fish moist.

Nutrition for 1 portion

Calories: 481kcalCarbohydrates: 3gProtein: 36gFat: 36gCholesterol: 63mgSodium: 49mgFiber: 0.3gSugar: 1gVitamin A: 113IUVitamin C: 9mgCalcium: 26mgIron: 1mg

Keyword kebabs, lotte, monkfish

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