📝 About This Recipe
Known as the 'poor man's lobster,' monkfish boasts a firm, meaty texture that stands up beautifully to the high heat of the grill without falling apart. These skewers are marinated in a vibrant blend of smoked paprika, oregano, and olive oil, then charred to perfection alongside sweet bell peppers and red onions. The result is a sophisticated seafood dish that balances smoky depth with the bright, citrusy punch of a fresh herb gremolata.
🥗 Ingredients
The Seafood and Vegetables
- 1.5 pounds Monkfish Fillets (cleaned, grey membrane removed, and cut into 1.5-inch cubes)
- 1 large Red Bell Pepper (cut into 1-inch squares)
- 1 large Yellow Bell Pepper (cut into 1-inch squares)
- 1 medium Red Onion (cut into wedges and layers separated)
- 8-10 pieces Bay Leaves (fresh if possible, for threading between fish)
Smoky Mediterranean Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Smoked Paprika (Pimentón)
- 1 teaspoon Dried Oregano (preferably Greek)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon-Garlic Gremolata Finishing Sauce
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from about 1 large lemon)
- 1 clove Garlic (grated finely)
- 1 tablespoon Capers (drained and roughly chopped)
- 2 tablespoons Extra Virgin Olive Oil
👨🍳 Instructions
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1
If using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the monkfish by ensuring all of the tough, purple-grey membrane is removed. This is crucial as the membrane toughens significantly when cooked. Cut the fish into uniform 1.5-inch cubes.
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3
In a large glass bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and black pepper to create the marinade.
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4
Add the monkfish cubes to the marinade and toss gently to coat. Cover and refrigerate for 20-30 minutes. Avoid marinating longer, as the acid in the lemon juice will begin to 'cook' the delicate fish.
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5
While the fish marinates, prepare the gremolata. In a small bowl, combine the chopped parsley, lemon zest, grated garlic, chopped capers, and 2 tablespoons of olive oil. Set aside at room temperature to let the flavors meld.
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6
Preheat your grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly and lightly oil them to ensure the fish doesn't stick.
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7
Assemble the skewers: Thread a piece of red onion, followed by a pepper, a piece of monkfish, and a bay leaf. Repeat the pattern until the skewer is full, ending with a vegetable.
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8
Place the skewers on the hot grill. Close the lid and cook for about 4 minutes on the first side until you see distinct grill marks and the fish begins to turn opaque.
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9
Flip the skewers carefully using tongs. Cook for another 4-5 minutes, turning occasionally to ensure the vegetables are charred on the edges and the fish is firm to the touch.
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10
Check for doneness: Monkfish is ready when it reaches an internal temperature of 145°F (63°C) and the flesh is pearly white and springy.
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11
Remove the skewers from the grill and transfer them to a warm platter. Cover loosely with foil and let rest for 3 minutes.
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12
Just before serving, spoon the fresh gremolata generously over the hot skewers. Garnish with extra lemon wedges on the side.
💡 Chef's Tips
Ensure you remove the thin grey membrane from the monkfish; if left on, it will shrink and make the fish rubbery. Don't over-marinate! Because monkfish is lean, too much time in citrus will break down the proteins and ruin that signature 'lobster-like' snap. Use double skewers for each kebab to prevent the fish and vegetables from spinning when you try to flip them. If you can't find monkfish, swordfish or halibut are excellent firm-fleshed substitutes that hold up well on the grill. Keep the vegetable pieces roughly the same size as the fish cubes to ensure everything contacts the grill surface evenly.
🍽️ Serving Suggestions
Serve alongside a bed of lemon-scented pearl couscous or buttery saffron rice. A chilled glass of crisp Assyrtiko or a dry Rosé perfectly complements the smoky and citrus notes. Pair with a side of grilled asparagus or a simple arugula salad with shaved parmesan. Offer a side of roasted garlic aioli for those who enjoy a creamier dipping element. Warm grilled pita bread is perfect for sliding the fish and vegetables off the skewers and catching the juices.