Type to search

BBQ monkfish is something you might not have thought about making before, but more recently it is becoming a very popular summertime dish. The unattractive looking monkfish has a surprisingly delicate, moreish flavour. There are two fillets that can be found on both sides of the spine and the flesh is described as having a similar taste and texture as that of lobster.

Taking your BBQ out into the world? Make sure you follow the public BBQ laws!

BBQ Monkfish – a new summertime favourite

If you’re lucky enough to find monkfish at your local fishmonger or in the seafood section of your local supermarket. The fillets are available in pairs without the bones. In some shops, you may be able to find whole monkfish tails that still have the spine attached and this does not need to be removed before cooking. This is a lean fish and it’s also incredibly versatile. The flesh is quite sturdy which makes it ideal for grilling, but you can also poach, bake, fry, grill or broil it with little trouble. The taste of monkfish has been described as having a sweet flavour without the really ‘fishy’ taste other ocean fish have. The mild flavour means you can really go to town with herbs and spices as well as add aromatic ingredients such as garlic, lemon, chilli or even capers. However, as we are approaching BBQ season, we’ve found a fantastic spicy monkfish tikka kebabs recipe that you can cook over a BBQ firepit.

BBQ monkfish tikka kebabs recipe

A delicious meal doesn’t need to be difficult to make which is why this recipe for BBQ monkfish is a winner.  Best of all, this is a healthy BBQ recipe and one you’ll want to make repeatedly as the ideal summer BBQ recipe for family and friends.  Serves 4 | 167 Calories Per Portion Ingredients: 500 grams of cubed monkfish 225g natural yoghurt – Greek yoghurt works well for this.  3 cloves of crushed garlic 1 teaspoon ground ginger 1 tablespoon lime juice (about half a lime) 1 teaspoon chilli powder ½ teaspoon turmeric ½ teaspoon garam masala plus extra to serve 1 teaspoon salt (or to taste) Mint and coriander, to garnish Method
  1. Before you do anything else, set up your BBQ and get the fire started. Once you add charcoal, you will need to allow time for the coals to be just right. This can take about 20 or so minutes. Most bags of commercial charcoal are pre-treated with an accelerant, and you want this to burn off before you start cooking. However, this is the perfect amount of time to prepare your BBQ monkfish kebabs. 
  2. In a large bowl, mix all the marinade ingredients together and gently mix in the monkfish cubes. Set the bowl aside and let the fish marinate for 20 to 30 minutes.
  3. Add your marinated monkfish to skewers and set them on a tray ready for barbecuing.
  4. Once the charcoal in your BBQ firepit is ready for cooking, place the skewers directly on the grill and cook each side for a couple of minutes making sure there is a little bit of charring. This will give the monkfish a delectable flavour.
  5. Finish off with a sprinkle of mint and coriander, a dash of garam masala, and a squeeze of fresh lime.

How to serve BBQ monkfish

Pair your BBQ monkfish skewers with a large bowl of salad with lots of leafy greens, cucumber, and anything else you like. Surprisingly, monkfish is one of the rare types of fish that you can serve red wine with instead of white. Think of a fruity Merlot or Zinfandel. If you love the taste of lime with your monkfish, keep this flavour profile going and serve a delicious key lime pie for dessert. For something lighter in keeping with this healthy BBQ monkfish recipe, you can always opt for a light, refreshing fruit salad.
Anna Sharples

Anna is the marketing and office manager for Garden Benches - a premium supplier of high-quality wooden benches and other outdoor furniture.

  • 1

You Might also Like

Leave a Comment

Your email address will not be published. Required fields are marked *