Monkfish & Chorizo Kebabs
This recipe brings together succulent monkfish, flavorful chorizo, and sweet cherry tomatoes in a mouthwatering dish that's perfect for your next outdoor cookout. Skewered and grilled to perfection, each bite is a burst of smoky, zesty, and herby goodness that will delight your taste buds. Enjoy these skewers alongside roasted charlotte potatoes for a satisfying and delicious meal that's sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 2 large monkfish tails or 4 small tails cut into bite size chunks
- 75-100g chorizo, sliced into 5mm wheels
- 10-15 cherry tomatoes
- Half a red onion
- Juice of half a lemon
- Small handful of chopped fresh parsley
- California Rancher Santa Maria Seasoning
Instructions
- Soak the skewers in water for a bout 30 mins to help stop the ends from burning
- Thread the monkfish onto the skewers alternating each chunk with chorizo, red onion or a tomato
- Drizzle with a good olive oil and sprinkle with oaky & smoky seasoning
- Set your grill up to medium/hot and when it has reached the desired temperature, wipe over with sunflower oil (use a piece of scrunched up kitchen roll, dipped in the oil and held with BBQ tongs to do this)
- Lay the skewers down and cook for around 4 mins each side until the fish starts to get sear marks, the onions soften and the cherry toms shrink down
- Squeeze over the lemon juice and then once plated, sprinkle over the parsley
- Serve with some charlotte potatoes cut into small chunks and roasted with rosemary, garlic and some more red onion. Do this on a baking tray over the coals if you like, or even wrap everything in 2 layers of foils and place directly on the grill, giving a shake every 15 mins. The crispy burnt bits are the best bits.
Yield
Serves 6
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