Monkfish can be enjoyed in everything from fragrant curries to spiced paella, but have you ever tried it chargrilled on the barbecue? The meaty white fish stands up well to the heat of a hot grill and can be cooked in as little or as much seasoning as you like. Here’s how to make The Good Fish Company’s spiced barbecue monkfish skewers that can be enjoyed by everyone in the bank holiday sunshine.
How to make monkfish skewers
Kebab skewers are the perfect bank holiday barbecue dish, and swapping chicken for monkfish is one of the easiest ways to spice up this classic recipe.
For this recipe, you will need a mix of garlic, ginger, cumin and lemon to make the delicate spice that will coat the meaty monkfish fillets.
The following quantities will make enough skewers for four people, but this can be easily multiplied to cater for larger groups.
READ MORE: Monkfish fishcakes & mustard mayonnaise
Cook the skewers
Using a preheated barbecue, grill the skewers for around four minutes on each side, until cooked through.
The fish should feel springy rather than firm once cooked, and the translucent shade should turn white.
Take care with the timings as monkfish will quickly turn dry if overcooked.
Serving suggestions
These lightly spiced skewers taste great with everything from barbecued vegetables to grain salads and creamy dips.
Try a homemade mint and coriander yoghurt dip mixed with grated onion, cucumber and a little cumin to complement the flavour of the monkfish.
Add plenty of fresh green herbs and little olive oil to some jumbo couscous to complete the dish.