How To make Monkfish Kebabs
1 1/2 lb Monkfish
1 Red or 1 green pepper
FOR THE MARINADE:
Juice of a lemon 4 tb Olive oil
1 Clove of garlic
Salt and Pepper 1 t Freeze-dried rosemary or
-Fresh sprigs
Cut fish into 1 inch cubes. wash pepper and deseed it. Cut into 1 inch pieces. To make marinade, mix olive oil, lemon juice, crushed clove of garlic and rosemary in a glass or china bowl. Do not use metal. Add salt and pepper. Put in fish, turning occasionally. Keep in marinade in fridge for 90 minutes to 2 hours. It can stay in the marinade for up to six hours, but not longer. When you're ready to cook kebabs, put fish on to skewers, not more than 3 or 4 cubes on each skewer, with pieces of pepper between each cube. Begin and end with pepper. Make sure all the pieces touch, but don't squash together. Push all up to sharp end, leaving a long handle to hold easily under grill or on barbecue. Line grill with foil - saves washing up! - and grill for 5 to 6 minutes a side. Do not put them too close to the heat - they will burn on the outside before they are cooked inside - these cubes are really meaty. They should take about 10 to 12 minutes to cook properly so they are succulent inside with wonderful borwn crispy bits on the outside. Serve with a rice pilau or even just crusty bread with some lemon juice to squeeze over them. Source: Michael Barry, Yes! Magazine
How To make Monkfish Kebabs's Videos
Easy tandoori Fish Kababs
Recipe:
TANDOORI MONKFISH KEBABS WITH CARAMELISED COCONUT AND CUMIN RICE
This recipe can be enjoyed on the barbecue, on the beach or at home. Making it the day before will save you time and it will taste even better.
Serves 3
Ingredients:
Monkfish marinade:
4 tbsp yoghurt
1/8 tsp coriander powder
1 thumb fresh ginger (minced)
2 1/2 tsp tandoori powder
4 cloves garlic ( minced)
1/4 tsp smoked paprika powder
1/4 tsp onion powder
1/2 tsp salt
500g monkfish (filleted and cut into around 2 inch chunks)
1 courgette (cut into chunks)
1 red onion (cut into chunks)
1 bell pepper (cut into big diced cubes)
2tbsp vegetable/rapeseed oil (If cooking in a pan)
1 large lime, quartered
Basmati rice:
150g basmati rice (washed 4-5 times under water to remove excess starch and drained)
20g or 1/4 cup dessicated coconut
1/2 tsp cumin seeds
½ tsp sea salt
2 tbsp butter
350ml water (boiling water from a kettle or a heated in a pan)
---
Other things needed:
6 skewers
Method:
Place 6 wooden skewers in a bowl of cold water to soak for at least 20-30minutes. This is not a mandatory step but this will stop the skewers from burning
In a large bowl add all ingredients for the ‘monkfish marinade’ and mix evenly.
To the same bowl, add monkfish, courgette, red onion, bell pepper. Make sure everything is evenly coated in marinade.
Skewer the fish chunks and the vegetables evenly between the wooden skewers.
Cover and marinate in the fridge for at least 30 minutes or an hour. You could even make it the night before to save time.
To cook the basmati rice: put a pot on a low-medium heat and add the desiccated coconut and cumin seeds. Keep stirring until it turns a nice light brown caramelised colour, then add the butter, salt and water.
Turn the heat to high, bring the water to a boil. This should not take long as the water is already very hot.
Add the rinsed basmati rice and cook the rice on a high heat until the water almost evaporates but you can still see a little liquid. This should take 6-7 minutes. TIP: Don’t use too large a pan for boiling the rice or the water will evaporate too fast, the rice should fill ¼ of the pot at least.
Turn the heat to low, put a lid on the pot and cook for another 3-4 minutes until all water has evaporated.
Turn the heat off and let it sit for 10-15 minutes.
To cook the skewers: On a medium-high heat put the oil in a pan or heat up your barbeque. Wait until the pan just starts to smoke and add the kebabs.
Cook for about 10-12 minutes in total, turning every 5 minutes or so, until caramelised on both sides and the fish is cooked through.
Once cooked, serve on a plate with the basmati rice and lime.
Time Stamps:
00:00 Introduction
00:10 Trimming the monkfish
00:36 Marination
1:30 CAramalised coconut rice
2:43 Raita
3:30 Cooking the monkfish
4:19 Plating
Thai Monkfish Skewers & Pineapple Rice Recipe | Big Night In
Big Night In At Home - These Thai curry paste marinated monkfish skewers are the hero of this dish and skewered on lemongrass stalks makes it pretty unique. It's also paired at the table with a recipe inspired by a dish Mike once ate and told Ben about... pineapple rice.
Get the full recipe here:
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Monkfish Kebabs
Cape Town has some beautiful memories for me???? I was with some wonderful friends, Liz, Chi and Phil. We stayed at the Bay hotel overlooking the sea with a backdrop of table mountain. It was a stunning place and we had an action packed week itinerary, where we visited a Cheetah sanctuary, saw a beach full of penguins, visited Robins Island, ate in some wonderful restaurants and so much more.
I could never express in words just what a beautiful Cape Town is. Cape Town is where I was introduced to Monkfish, at the Stellenbosch Vineyard. A beautiful day, place and setting. We sat amongst the vineyard for our lunch that day. There was a beautifully laid table for us, we were served Monkfish on skewers with rice and salad. It was an amazing experience and one I will never forget.????
I hope you enjoy this recipe. Monkfish can take on Asian flavours quite well and can be used in curries as well. Please share this recipe with your family and friends.
Ingredients:
Monkfish tail
1tbs oil
1tsp ginger
1tsp garlic
1tsp mustard seeds
1/2 tsp carom seeds
salt to taste
1/2 tsp turmeric powder
1tbs Kashmir chilli powder
2 green chillies
Serve with Rice and Salad or Couscous ????
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Created by InShot:
How to make kebab - monkfish and chorizo - by Gaucho Dubai
Gaucho Dubai head chef Jamie Robertson talks you through how to make monkfish and chorizo skewers, perfect for BBQ, a step-by-step guide to a dish from the new menu at the DIFC restaurant.