Recipes

Chargrilled Monkfish and Bread Kebabs

Chargrilled monkfish kebabs with crisp ciabatta, lemon, garlic and herbs. A simple Italian-style fish skewer with plenty of texture.

Chargrilled Monkfish

Chargrilled Monkfish and Bread Kebabs

🔥 Easy ⏱ Prep 20 mins | Cook 10 mins 🍽 Serves 4

Ingredients

  • 700g monkfish tail, trimmed and cut into chunks
  • 200g ciabatta, cut into chunky cubes
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 2 garlic cloves, crushed
  • 1 tbsp chopped parsley
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 lemon, cut into wedges for skewering
  • To Serve:
  • Rocket salad
  • Garlic yoghurt or aioli
  • Extra lemon wedges
  • Chilli oil, optional

Nutrition (per serving)

  • Calories: 410
  • Protein: 38g
  • Fat: 17g
  • Carbs: 25g

Method

  1. Soak wooden skewers if using.
  2. Place the monkfish and ciabatta chunks in a bowl.
  3. Mix olive oil, lemon juice, lemon zest, garlic, parsley, oregano, salt and pepper.
  4. Toss gently with the fish and bread.
  5. Leave for 20 minutes.
  6. Thread monkfish, ciabatta and lemon wedges onto skewers.
  7. Cook on a hot BBQ, grill or griddle for 8 to 10 minutes, turning carefully.
  8. Serve with rocket, aioli and extra lemon.

Notes

The ciabatta soaks up the marinade and gets crisp on the grill, which makes this feel more substantial than a plain fish skewer.