Florence’s Food: Monkfish and Chorizo Skewers

Today’s guest post has been sent in by Lynsey and looks like the perfect summer dish for light eating or special enough for entertaining – I reckon these could even go on the BBQ. Thanks Lynsey and if you have anything you would like to contribute to help me while I am on maternity leave, click here to find out how you can get involved (scroll to the end of the post.)

Monkfish and Chorizo Skewers:
400g monkfish
200 g chorizo sausage
2 red peppers
1 tsp paprika
juice of 1 lemon
1 clove of garlic, crushed
1 handful of fresh parsley, chopped finely
2 tbsp olive oil
salt and pepper to season
8 wooden skewers

  • Start off by trimming the monkfish – make sure to remove any skin and grey flesh, and cut into dice approx. 1 inch in size. Monkfish can be quite expensive / tricky to find at the supermarket, but this dish works equally well with chicken. Peel any skin from the chorizo, and cut into smaller dice. Chop the pepper into neat squares. Aim to have approx. 24 dice of each ingredient to make 8 skewers.
  • Mix the olive oil, lemon juice, garlic, paprika and parsley together, and season with salt and pepper. Add the monkfish, and toss thoroughly to coat with the dressing. Leave in the fridge for at least 30 minutes to marinade, and let the flavours infuse into the fish.
  • Once marinaded, thread onto the skewers – alternating with the diced chorizo and pepper. Cook in a frying pan / under the grill / on the BBQ if the weather allows (!) for about 10 – 15 minutes, or until the fish is cooked through and the peppers are starting to blacken slightly. A good rule of thumb is 3 minutes and turn, repeating this about 4 times. I used a George Foreman for mine, as my grill decided to break as soon as I started preparing the fish…, so it really is a versatile dish.

Tabouleh Salad:
200g plain cous cous
20 cherry tomatoes, halved
1/2 cucumber
3 handfuls of fresh parsley, chopped finely
zest and juice of 1 lemon
1 handful of fresh mint, chopped finely
1 small red onion, chopped roughly
2 tbsp olive oil
salt and pepper to season

While the fish is marinading, you can get started on the salad. Cook the cous cous according to packet instructions (usually equal parts boiling water to equal parts cous cous, cover and leave for 3-5 minutes), fluff up with a fork and stir through the olive oil. Place all the chopped vegetables and herbs in a large bowl, add the cous cous, season and mix together well. Serve alongside the skewers and enjoy!

Lynsey

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2 thoughts on “Florence’s Food: Monkfish and Chorizo Skewers

  1. Ooooh nice and summery. I once picked up monkfish cheeks from the fishmonger and they were a fraction of the cost of tail meat, and actually quite similar!
    If you can get past the weirdness of eating fish cheeks of course… 🙂

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