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

Cook Time: 10

Total Time: 40

Servings: people

Calories: 839kcal

Author: Jaime Inez

Cost: $30

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Equipment

1 grill

Ingredients

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

Instructions

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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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.