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Grilled Monkfish Kebabs
Easy
30 Minutes
Serves : 4
Good source of Protein & Vitamins
Tasty monkfish is made even more delectable when prepared as a bacon-wrapped kebab and grilled with chucks of Italian or French bread, sprigs of rosemary, minced garlic, and a splash of balsamic.
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Ingredients

  • 1 pound trimmed monkfish or any other firm textured white fish - cut into 1 inch cubes
  • 1 loaf of ciabatta or baguette bread, cut into large cubes
  • 4 rosemary sprigs, leaves stripped
  • 1 clove garlic - peeled and minced
  • 6 tablespoons olive oil
  • salt and pepper to taste
  • 8 slices bacon
  • 3 tablespoons balsamic vinegar
  • 3 wooden skewers or rosemary sprigs - soaked in water

Method

  • Container grill, large mixing bowl, small mixing bowl, skewers and baking sheet
  • Place monkfish chunks in a large bowl.

  • Add bread cubes and mix.

  • Strip rosemary stems except for the top 1/2 inch of the stem.

  • Chop rosemary leaves very fine.

  • Add in the garlic and keep chopping until well combined and minced fine.

  • Place in a small bowl, add 6 tablespoons of olive oil. Mix to combine.

  • Pour mixture over the monkfish and bread. Toss to coat all pieces.

  • If using rosemary stalks as skewers, cut the bottom tip at an angle so you have a point that will easily slide through the fish. Otherwise use regular wooden skewers to make the kebabs.

  • Place one piece of monkfish, then a piece of bread, repeat two more times so you have 3 pieces of each on a skewer.

  • Season with salt and pepper.

  • Loosely wrap bacon strips around each kebab, tucking down in between the fish and the bread.

  • Place kebabs on the grill and cook for approximately 5 minutes on each side or until the bread is toasted and the fish is white and cooked through.

  • These can also be made in the oven. Preheat the oven to 400°.

  • Place the kebabs on a baking sheet and bake for for 15-20 minutes or until the bread is golden brown.

  • When kebabs are finished cooking, either on the grill or in the oven, drizzle them with balsamic vinegar and serve.

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