Monkfish Skewers
The perfect fish recipe for those who do not like “fishy fish”… delicate texture and amazing flavours!
Ingredients
- 300 gr of Monkfish filets
- 1 lemon
- 1/4 cup of Soy sauce
- Salt
- Pepper
- 1/2 Onion
- 1 Red Bell Pepper
- 6 Bay leaves
- 2 tbsp of Balsamic Vinegar
- 200 ml olive oil
- Chives
- Pepper
Cut the monkfish fillets into cubes. Place in a bowl and season with salt and pepper. Cover with the lemon juice and soy sauce. Stir gently, Cover with clingfilm and place in the fridge for a few hours or overnight.
Peel and cut the onions into thick cubes. Remove the seeds and white skin inside the bell pepper and cut into cubes. Arrange the vegetables and fish into the skewers. Start with an onion then one or two cubes of fish and a cube of bell pepper. In the middle fold a bay leaf in half and put through the skewer.
Place the skewers in a tray and prepare the marinade. In a bowl, whisk the olive oil and balsamic vinegar until it blends. Add some freshly grounded pepper and finely chopped chives. With a cooking brush lightly cover the fish and vegetable skewers on all sides.
Heat up the BBQ or grill pan. Spray or brush some oil so the fish doesn’t stick. Place the skewers and keep brushing with the marinade and turning until all sides are golden brown.
