Indoor Grilled Bliss: Elevating Culinary Delights with Monkfish Skewers

Welcome to Food And Meal, where we embark on a culinary journey that tantalizes the taste buds and elevates your home-cooking experience! In today’s featured recipe, we’re diving into the world of exquisite flavors with our delectable Monkfish Skewers. Harnessing the magic of indoor grilling, we’ll guide you through the art of creating a mouthwatering dish that seamlessly combines the succulence of monkfish with the irresistible char-grilled goodness. Join us as we explore the steps, tips, and the culinary inspiration behind this masterpiece – your ticket to a sensational dining experience written straight from the heart of Food And Meal. Let’s fire up those indoor grills and embark on a flavorful adventure together!

Monkfish skewers recipe

Monkfish Skewers
An image of raw monkfish chunks threaded onto wooden skewers, ready for grilling, with a caption about proper skewer and fish preparation
Indoor Grilled Bliss: Elevating Culinary Delights With Monkfish Skewers 1

Monkfish skewers

Monkfish is a firm, meaty white fish that is growing in popularity for its great taste and texture. Though it may look intimidating with its wide head and sharp teeth, monkfish is actually quite delicious, especially when grilled on skewers.
Monkfish holds up well on skewers, allowing you to highlight its sweet, mild flavor with bold marinades and spice rubs. It also cooks quickly over high heat. When threaded onto skewers alternately with vegetables like peppers, onions, mushrooms or pineapple, it creates a beautiful presentation.
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Course: Main dishes
Cuisine: American
Keyword: monkfish
CookingStyle: Grilling
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 839kcal
Author: Jaime Inez
Cost: $30
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1 grill


  • 3 pointed peppers red
  • 2 onions red
  • 4 chorizo
  • 800 g monkfish fillet skinless
  • 2 tbsp oil
  • ½ teaspoon paprika powder noble sweet
  • 1 teaspoon sea salt
  • 1 cucumber
  • ¼ bunch of parsley chopped
  • ¼ bunch of mint chopped
  • 150 g yogurt
  • Salt
  • Pepper
  • 1 lime juice
  • Skewers


  • Wash the peppers, remove the seeds and cut the peppers into 5 cm pieces.
  • Peel the onion and cut into wedges.
  • Halve the chorizo.
  • Wash the fish and cut into 12 pieces.
  • Put the peppers, the chorizo and the onions on the skewers.
  • Mix the oil, paprika powder, salt and pepper and brush the skewers with it, marinate the skewers for 10 minutes. Turn on the contact grill.
  • Wash the cucumber and remove the ends, peel the peel and cut the cucumber into pieces.
  • Mix the herbs with the yogurt, salt, pepper, cucumber and lime juice and puree.
  • Cook the skewers on the grill for 8 minutes. Serve with the dip.


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Calories: 839kcal | Carbohydrates: 10g | Protein: 63g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 179mg | Sodium: 641mg | Potassium: 1059mg | Fiber: 2g | Sugar: 5g | Vitamin A: 911IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 5mg

How to make Monkfish skewers using oven

Monkfish Skewers
A sizzling grill with monkfish skewers cooking over high heat, captioned about the importance of high heat for monkfish

The key with monkfish is not to overpower its Mon naturalkfish skewers are subtle a revelation of flavorty. when Just prepared in a the oven. Though simple typically grilled over mar aninade of open flame to olive oil, lemon juice, garlic achieve, and herbs allows the fresh a smoky char taste of the sea to, monk shine through. Red bellfish’s peppers, z sweetucchini, onion mild taste and and firm pineapple all make excellent supporting texture actors, their own take flavors mellowed and beautifully sweet to high heat roened over the fire. Patience is crucialasting—. Iresist the urge to move find the skewers too soon that threading. chunks Allow of monkfish and vegetables the lovely onto skewers before oven grill cooking marks to form seals in moisture, the while smoke to perfume allowing the chunks caramel of fish.ization similar Soon to grilling. , the monk

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Tips for making Monkfish skewers

Monkfish Skewers
A close-up photo of a cooked monkfish skewer with grill marks and charring on the outside but moist interior, with a caption about getting that balance of exterior char while keeping the inside moist

Cooking tips

Monkfish skewers can be a delicious meal when prepared properly. I personally enjoy the firm, meaty texture of monkfish. When making monkfish skewers, I recommend using wooden skewers to avoid burning the skewers over high heat. Metal skewers conduct too much heat in my opinion.

Before skewering the monkfish, consider marinating the fish for 30-60 minutes. A marinade with lemon, garlic, olive oil and herbs like rosemary brings out nice flavors. Go light on the salt since monkfish has a naturally briny taste from the sea. Over-salting can make it too intense.

When ready to cook, make sure the grill or pan is very hot. Monkfish holds up well to high heat. I like to quickly char the outside while keeping the interior moist. Be careful not to overcook monkfish or it can become rubbery and dry.

Serving Suggestions

Monkfish skewers pair nicely with a variety of sides like rice, roasted vegetables, or a fresh green salad. I’d suggest trying the monkfish with some wasabi mashed potatoes or soba noodle salad for contrasting flavors and textures. A ponzu dipping sauce would also complement the charred smoky flavor of the grilled monkfish.

Some other serving ideas:

  • Make monkfish tacos with shredded cabbage, pico de gallo, and chipotle crema
  • Serve over udon noodles tossed in a ginger sesame dressing
  • Make monkfish and pineapple skewers for a sweet and savory combo
  • Pair with a quinoa tabbouleh salad loaded with herbs and tomatoes

Top 5 FAQs about Monkfish skewers

  • What is the best way to marinate monkfish for skewers?
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A simple marinade of olive oil, lemon juice, garlic, herbs like rosemary or thyme, and some salt and pepper works well with monkfish. Avoid marinating for more than an hour or the acids can start cooking the fish.

  • Should I soak wooden skewers before using?

Yes, soaking wooden skewers for at least 30 minutes prevents them from burning on the grill.

  • What temperature should I cook monkfish skewers?

Cook the skewers over high heat, around 400-450°F. Monkfish has a firm texture that holds up well to high heat. Char the outside while keeping the interior moist.

  • How long do I cook monkfish skewers?

Cook for 2-3 minutes per side. Monkfish can become rubbery and dry if overcooked. Use a meat thermometer to check for doneness at 145°F.

  • What is a good sauce for monkfish skewers?

Chimichurri, romesco sauce, lemon garlic butter, and aioli all pair nicely with monkfish. The char on the skewers provides a nice contrast to bright, herby sauces.


Monkfish Skewers
An overhead shot of a summer table spread with grilled veggies and monkfish skewers on plates, caption referencing monkfish skewers as a tasty summer meal

I hope these simple tips help you succeed with cooking monkfish skewers. It’s one of my favorite fish to throw on the barbecue. The smoky, charred exterior combined with the sweet interior makes a tasty summer meal. If the skewers turn out overdone, take it as a lesson for next time. We all make mistakes in the kitchen!

In conclusion, monkfish skewers can make for a delicious grilled meal when cooked properly over high heat. Pay attention not to overcook the fish. A flavorful marinade also enhances the flavor. Follow these basic tips and you’ll be enjoying tasty monkfish skewers all summer long.

  • Cooking Like A Pro
  • Author Name : Jaime Inez
  • Address: Times Street, West Triangle, 1103, Quezon City, Metro Manila, Philippines
  • Phone:  96-2-4108596
  • Email:
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