1 1/2poundsmonk fish filletscut into 2-inch chunks
1/2medium onioncut into 1-inch pieces
2tablespoonsextra-virgin olive oilplus more for brushing (try Caraluzzi’s Extra Virgin Olive Oil)
Salt and freshly ground peppertry Caraluzzi’s 5-Pepper Blend & Caraluzzi’s Sea Salt
2tablespoonsfresh lemon juice
2tablespoonsfinely chopped parsley
Instructions
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.
Grill the kebabs over a medium-hot fire, turning once, until lightly charred and the fish is cooked through, about 4 minutes per side.
Meanwhile, in a small bowl, combine the remaining 2 tablespoons of olive oil with the lemon juice and parsley.
Transfer the kebabs to a platter and drizzle with the dressing.