MONKFISH & CHORIZO KEBABS
A Magnificent Combo of Surf and Turf
Provided by grillstock
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Soak the skewers in water for a bout 30 mins to help stop the ends from burning
- Thread the monkfish onto the skewers alternating each chunk with chorizo, red onion or a tomato
- Drizzle with a good olive oil and sprinkle with oaky & smoky seasoning
- Set your grill up to medium/hot and when it has reached the desired temperature, wipe over with sunflower oil (use a piece of scrunched up kitchen roll, dipped in the oil and held with BBQ tongs to do this)
- Lay the skewers down and cook for around 4 mins each side until the fish starts to get sear marks, the onions soften and the cherry toms shrink down
- Squeeze over the lemon juice and then once plated, sprinkle over the parsley
- Serve with some charlotte potatoes cut into small chunks and roasted with rosemary, garlic and some more red onion. Do this on a baking tray over the coals if you like, or even wrap everything in 2 layers of foils and place directly on the grill, giving a shake every 15 mins. The crispy burnt bits are the best bits.
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