4-Ingredient Monkfish Kebabs: Grilled to Perfection (Day 19)

Discovering the simplicity of gourmet cooking can be an exhilarating experience. Today, we’re embarking on a culinary journey with grilled monkfish that showcases the robust flavors achievable with minimal ingredients. Your choice of olive oil, monkfish tail and cheek, and a fresh lemon will serve as the foundation for a dish that reveres the natural taste of the sea.

Preparing the monkfish involves careful cleaning and cubing, ensuring that every piece carries the ideal texture for grilling. The monkfish should be firm enough to hold its shape while tender enough to enjoy every bite.

As you thread the succulent fish with ciabatta bread onto skewers, you’re set to transform these elements into a charred delight without the need for added seasonings. Grilling these skewers draws out the inherent flavors, resulting in a harmonious blend of the sea’s bounty and earth’s offerings.

By keeping the ingredients simple and the process precise, you create a meal that’s both effortlessly elegant and deeply satisfying.

Ingredients Overview

Simple, yet delicious.

Monkfish

You can utilize both tail and cheek meats of monkfish, choosing between fresh and aged varieties. The fresh monkfish is firmer while the aged presents a softer consistency.

You will be cubing the meat into 2 cm pieces to prepare it for skewering and grilling.

I’ll be using monkfish fillets that weigh approximately 1.2 lbs (around 5 to 600 grams) after cleaning and preparation.

Olive Oil: A small amount of olive oil is used to coat the monkfish. This helps to prevent burning during the grilling process.

Ciabatta

This Italian bread, baked with olive oil, is cut into 2 cm cubes, similar to the size of the monkfish pieces.

If ciabatta is unavailable, you may substitute with regular bread drizzled with olive oil. Remember to remove the crusts and maintain uniformity in size.

Lemon

You will slice a whole lemon into six pieces to add a citrusy note to the skewers. The lemon not only provides flavor but also adds moisture and helps tenderize the monkfish.

Skewers

For grilling, metal skewers are recommended. If using wooden skewers, it’s advised to soak them to prevent burning. Keeping distance between the items on the skewer ensures even grilling.

No salt or pepper is added to maintain the natural flavors of the ingredients, but you have the option to season the dish to your taste.

Note: Olive oil may also be applied to the bread if desired. The grill should be preheated to a high heat, then adjusted accordingly while grilling, which can take about 10-15 minutes, depending on the heat level and meat thickness. Flip the skewers every 2 minutes to promote an even grill.

Serving Suggestion: While the skewers can stand on their own, you may serve them with a side of rice or salad for a complete meal.

Skewing Ingredients

Once you have cut your ingredients into evenly sized pieces, it’s time to start skewing them all onto sticks. Again, I recommend metal as they won’t burn on the grill.

For the assembly: Start with a piece of ciabatta, then alternate with monkfish and end with a lemon slice at the tip of the skewer.

Ensure there is a little space between each piece for thorough grilling. Otherwise you may end up with uncooked parts where the pieces are pressed together.

Grilling Instructions

Turning the Skewers

Start your grill on high heat, then be prepared to reduce it as needed. Turn the skewers approximately every two minutes, aiming for an even cook on all sides.

The total grilling time should be around 15 minutes, but this varies based on the heat level and meat thickness.

Turn the skewers carefully, especially if there are irregular pieces that could cause uneven weight distribution. Uniformity is key for consistency in cooking.

Serving

Once done, it’s recommended to serve your grilled monkfish and ciabatta with rice or salad, though these skewers hold their own as a tantalizing dish.

For a final touch, squeeze a bit of the grilled lemon juice over the hot skewers to enhance the flavors. This simple, no-fuss preparation capitalizes on the firm texture of monkfish cheek and the delightful crispiness of ciabatta, making for a meal that is as delicious as it is straightforward to create.

Yield: 3

Grilled Monkfish Skewers Recipe

Grilled Monkfish Skewers Recipe

Savor the simplicity of gourmet cooking with these grilled monkfish skewers, showcasing the robust flavors of the sea paired with earthy ciabatta bread and zesty lemon. Minimal ingredients, maximum taste.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1.2 lbs (5-600g) Monkfish tail and cheek meats: cubed into 2 cm pieces
  • 2 tbsp Olive Oil: For coating the monkfish and bread
  • 4-6 Ciabatta Bread Slices: Cut into 2 cm cubes
  • 1 Lemon: Sliced into six pieces
  • 6 Skewers

Instructions

Cutting and Skewing Ingredients:

  • Cut the monkfish and ciabatta into 2 cm cubes
  • Slice the lemon in 6 pieces
  • Assemble 6 skewers by alternating pieces of ciabatta, and monkfish, ending with a lemon slice.
  • Leave a little space between each piece for even grilling.

Grilling Instructions:

  • Preheat the grill to high heat.
  • Reduce heat as needed during grilling.
  • Turn skewers every two minutes for even cooking.
  • Grill for approximately 15 minutes, or until monkfish is cooked through and bread is crispy.

Serving:

  • Squeeze grilled lemon juice over skewers for added flavor.
  • Serve hot skewers with rice or salad for a complete meal.

Notes

Metal skewers are recommended; if using wooden skewers, soak them to prevent burning

Also, feel free to use either cheek or tail meat from the monkfish if you don't have both.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 225Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 399mgCarbohydrates: 36gFiber: 2gSugar: 4gProtein: 12g

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Torstein Rottingen
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