Rosemary & Lemon Monkfish Skewers


Serves 4

800 grams monkfish, cut into large dice
1 lemon, zested, juiced & cut into ¼ 
10 fresh bay leaves
2 large fresh rosemary sprigs, cut into 2 inch pieces 
1 red chilli, sliced
½ small bunch of parsley, chopped
2 garlic cloves, sliced
40 ml olive oil
Sea salt & freshly cracked black pepper


Marinate the monkfish with lemon, garlic, rosemary, bay, chilli & parsley for at least 1 hour. After marinating, season with salt & pepper.

Onto 4 skewers divide the monkfish equally between them, inserting bay leaves between each piece of fish. 

Make sure your grill is at the highest temperature.

Place skewers on grill & cook for 6 minutes. Do not be tempted to turn them early of they will stick.

Your monkfish should have beautifully caramelized underneath & can easily be flipped over to the other side without sticking.

Finish off cooking for a further 4 minutes.

Check that the fish is cooked through, it should be slightly firm to the touch & if you insert with the tip of a knife it should come out hot to the touch.

Make sure to rest the fish for at least 5 minutes before serving.

Serve with plenty of lemon wedges!