Monkfish Chorizo Kebabs Recipes
MONKFISH & CHORIZO KEBABS
A Magnificent Combo of Surf and Turf
Provided by grillstock
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Soak the skewers in water for a bout 30 mins to help stop the ends from burning
- Thread the monkfish onto the skewers alternating each chunk with chorizo, red onion or a tomato
- Drizzle with a good olive oil and sprinkle with oaky & smoky seasoning
- Set your grill up to medium/hot and when it has reached the desired temperature, wipe over with sunflower oil (use a piece of scrunched up kitchen roll, dipped in the oil and held with BBQ tongs to do this)
- Lay the skewers down and cook for around 4 mins each side until the fish starts to get sear marks, the onions soften and the cherry toms shrink down
- Squeeze over the lemon juice and then once plated, sprinkle over the parsley
- Serve with some charlotte potatoes cut into small chunks and roasted with rosemary, garlic and some more red onion. Do this on a baking tray over the coals if you like, or even wrap everything in 2 layers of foils and place directly on the grill, giving a shake every 15 mins. The crispy burnt bits are the best bits.
MONKFISH KABOBS
Monkfish is a firm, white fish with a sweet taste, similar to lobster. For these kabobs, a sharp knife is essential to cut the fish into cubes.
Provided by Kizzikate
Categories Low Cholesterol
Time 1h5m
Yield 4 skewers
Number Of Ingredients 8
Steps:
- Arrange monkfish, onion, bell peppers, and mushrooms onto skewers. If using wooden skewers, soak them 10 minutes in water to avoid flare-ups.
- Combine cumin, lemon juice, and oil in a small bowl.
- Grill kabobs, basting with sauce, for app. 5 minutes, until fish is cooked through.
Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 28.3, Sodium 26.5, Carbohydrate 8.1, Fiber 1.8, Sugar 3.9, Protein 19.3
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