Grilled Monkfish and Chorizo Kabobs
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Monkfish and Chorizo Kabobs

The star ingredient in this recipe is the monkfish, which is mildly sweat and has a texture similar to scallop or lobster.

Course Main Course
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1/2 pound chorizo cut into 16 slices
  • 16 cherry tomatoes
  • 1 1/2 pounds monk fish fillets cut into 2-inch chunks
  • 1/2 medium red onion cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil plus more for brushing (try Caraluzzi’s Extra Virgin Olive Oil)
  • Salt and freshly ground pepper try Caraluzzi’s 5-Pepper Blend & Caraluzzi’s Sea Salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped cilantro

Instructions

  1. Light grill. Alternately thread 4 slices of the chorizo, 4 of the cherry tomatoes, 3 or 4 chunks of the monk fish and 3 pieces of the red onion onto each of four 12-inch metal skewers. Brush the monk fish and chorizo kebabs with olive oil and season with salt and pepper.
  2. Grill the kebabs over a medium-hot fire, turning once, until lightly charred and the fish is cooked through, about 4 minutes per side.
  3. Meanwhile, in a small bowl, combine the remaining 2 tablespoons of olive oil with the lemon juice and cilantro.
  4. Transfer the kebabs to a platter and drizzle with the cilantro dressing.