Monkfish and Mint Skewers with Orange Chicory Salad

For fresh light flavours, try your hand at making Martin Blunos' simple fish skewers flavoured with delicate mint leaves
By Martin Blunos
Monkfish and Mint Skewers with Orange Chicory Salad
  • Rating:
  • Serves: 4
  • Cook Time: 6 minutes
  • Prep Time: 20 minutes plus soaking
  • Effort: easy


  • 600 g trimmed monkfish tails
  • 1 clove garlic
  • 1 small bunch mint
  • olive oil, for frying
  • 1 lemon, juice only
  • sea salt and coarsely ground black pepper

For the salad

  • 1 heads chicory
  • 1 large sweet orange, peeled, segmented
  • small bunch chives
  • 2 tbsp olive oil, or to taste
  • 1 tbsp lemon juice, or to taste


1. Soak 4-6 wooden skewers in cold water and leave to soften for 20 minutes - this prevents them scorching as the fish cooks.

2. Cut the monkfish into even pieces, about 2cm chunks, and transfer to a mixing bowl. Crush the garlic clove and combine with the monkfish. Season with coarsely ground black pepper.

3. Thread a piece of fish onto each of the skewers. Alternate with a mint leaf, and repeat the process until the skewers are full.

4. Heat a griddle until very hot. Brush the fish skewers with oil then lay them onto the griddle. Cook for 3 minutes on one side, before turning and cooking for another 3 minutes.

5. Remove the skewers from the griddle, squeeze over a little lemon juice and sprinkle with salt. While the skewers are on the griddle, make the salad.

6 For the salad; separate the chicory leaves and add to a salad bowl with the orange segments, a little olive oil and lemon juice to sharpen. Snip the chives and mix into the salad. Season, and arrange the salad on a plate.

7. Place the hot fish skewers on top of the salad and pour over any remaining salad dressing.

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