Monkfish Kebabs

The perfect barbecue recipe, fast, colourful, healthy: chunks of firm monkfish interlaced with bright peppers, courgette and aubergine - from the Tanner Brothers
By James Tanner
Monkfish Kebabs
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 large monkfish tails, (about 600g total weight)
  • 1 red pepper, quartered and deseeded
  • 1 green pepper, quartered and deseeded
  • 1 yellow pepper, quartered and deseeded
  • 1 large yellow or green courgette
  • 1 large onion, peeled and trimmed
  • 1 aubergine
  • extra virgin olive oil
  • salt, and freshly ground black pepper
  • 1-2 lemons, quartered
  • dressed salad, to serve


1. Cut the monkfish into 2cm cubes, discarding any membrane or cartilage.

2. Cut all the vegetables into chunks of a similar size to the monkfish.

3. Thread the fish and vegetables onto skewers, starting and finishing with a cube of monkfish, and alternating each type of vegetable for a colourful effect.

4. Brush the kebabs generously with olive oil and season well. Place over a moderately hot barbecue and grill, turning from time to time, for about 5 minutes until fish and vegetables are cooked through.

5. Serve with salad, and segments of lemon for squeezing over the kebabs.

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