Saturday, 27 July 2013

Monkfish and Chorizo Skewers

These are so easy, so tasty and perfect for summer. You don't necessarily have to use Monkfish but a white, meaty fish is definitely best. For those of you that don't know, Monkfish is the name of a group of fish in the Northwest Atlantic and it's a pretty damn ugly fish (click here if you dare) BUT the taste is beautiful. 

Just a warning - Monkfish is very expensive, so as I said, you can use another meaty, white fish but I honestly think it's worth paying the extra for Monkfish. It's too good to miss out on!


All you need is:
1 red onion
1 white onion
3 peppers, a mix of colours if possible
3 or 4 salad tomatoes, chopped into quarters
A pound of Monkfish (tail)
Plenty of fresh rosemary
1 garlic clove
3 tesco chorizo cooking sausages, optional.

You will need skewers - metal or wooden for these!!
Serve with a tasty salad.

If you're barbecuing these bad boys, make sure your coals are heated up in plenty of time. If you're grilling them, same applies.

If you're using chorizo, precook in the oven beforehand (I think they take around 10 minutes)

Chop everything up in fairly big chunks (see below) so they don't completely disintegrate when you skewer and cook them.


Using a fish knife, cut up your monkfish into chunks.



Grab your skewers and start...skewering (told you this was simple)
I use a variety of different veggies to add a bit of colour to the skewers.



Using a pestal and mortor - pop in your rosemary, garlic and some salt and bash together.



Rub that over the top of your skewers to add flavour.





Pop them on the barbecue (or under the grill).
They literally take 4-5 minutes on each side - be careful not to overcook or the fish becomes too chewy.







Dish up and serve with a tasty side salad.


See what I mean? They are SO simple and the taste is out of this world. They're perfect for barbecues or a light dinner.  

N xo

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