Really Grown to Love Monkfish
Unfortunately, we don’t really have any local fishmongers. The supermarkets don’t offer a great deal of choice, so over the past year I have been using online fishmongers, and I can’t recommend them enough.
Preparation and Cook
This is really quick and easy to prep and cook. Start by mixing all the ingredients in a bowl and cut your Monkfish into cubes, approximately 3cm across. Add the Monkfish to the marinade and stick in the fridge for around 1 hour.
When I cook any type of kebab I will bank the charcoal to one side so I have a direct zone where I will typically cook the kebab but if for any reason they start cooking too quickly you have the indirect area to play with.
I planned on cooking these for around 8 minutes but ended cooking them for double the time.
These came off better than I could have imagined. I wanted to avoid having them too spicy so they over-powered the Monkfish, but the flavour was spot on. I have planned to sprinkle the Monkfish with 1/2 teaspoon of turmeric and let them sit for 30 minutes before mixing with the marinade. I will do this next time.
I was also a little concerned at the cooking time, but the Monkfish was spot on. Worked perfectly with the home-made Pita and salad! Really pleased with this one.
Indian Inspired Monkfish Kebabs
- Weber Kettle BBQ
- Russian Skewer
- Lumpwood Charcoal
- Cherry Wood Chunk
- 250 g Monkfish Tail
- ½ cup Yogurt (Greek)
- 1 tbsp Olive Oil (extra virgin)
- ½ Lemon – juiced (30ml)
- 1 tsp Cumin
- ½ tsp Turmeric
- ½ tsp Ground Ginger
- ½ tsp Kashmiri Mirch (chilli powder)
- ½ tsp Chana Masala
- 1 Garlic Clove (crushed)
- Start the Yoghurt, Olive Oil and Lemon Juice to a bowl and mix well. Next, add all the remaining spices and ingredients and mix well.
- Cut the Monkfish Tail into chunks approximately 3cm across and add to the marinade. Mix well into the marinade making sure all the fish is covered and then place in the fridge.
- Light your BBQ, ensuring you have a direct and indirect area. Take the marinating Monkfish Tails out of the fridge about 20 minutes before you want to cook.
- Skewer the fish and then start your cook. I had planned for these to cook for around 8 minutes but they ended up taking 16 minutes in total. I rotate the skewer every 4 minutes, and also check the food is not burning.
- Once ready (I aim for around 70°C) remove from the BBQ and plate up. I served these with home-made Pita and a simple salad.