Monkfish and Chorizo Kebabs Recipe

Name: Monkfish and Chorizo Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound chorizo, cut into 16 slices; 16 cherry tomatoes; 1 1/2 pounds trimmed monkfish or swordfish 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; Salt and freshly ground pepper; 2 tablespoons fresh lemon juice; 2 tablespoons finely chopped cilantro; 1 French baguette, halved lengthwise; 1 large garlic clove; 1 large tomato, halved

Servings: persons

1/2 pound chorizo, cut into 16 slices
16 cherry tomatoes
1 1/2 pounds trimmed monkfish or swordfish 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
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons finely chopped cilantro
1 French baguette, halved lengthwise
1 large garlic clove
1 large tomato, halved

1
Light a gas or charcoal grill.
2
Alternately thread 4 slices of the chorizo, 4 of the cherry tomatoes, 3 or 4 chunks of the monkfish and 3 pieces of the red onion onto each of four 12-inch metal skewers.
3
Brush the monkfish and chorizo kebabs with olive oil and season with salt and pepper.
4
Grill the kebabs over a medium-hot fire, turning once, until lightly charred and the fish is cooked through, about 4 minutes per side.
5
Meanwhile, in a small bowl, combine the remaining 2 tablespoons of olive oil with the lemon juice and cilantro.
6
Transfer the kebabs to a platter and drizzle with the cilantro dressing.
7
Grill the baguette halves, cut sides down, until toasted, about 20 seconds.
8
Rub the toasted sides with the garlic and halved tomato.
9
Cut the baguette pieces crosswise in half and serve right away with the kebabs.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound chorizo, cut into 16 slices, 16 cherry tomatoes, 1 1/2 pounds trimmed monkfish or swordfish fillets, cut into 2-inch chunks, 1/2 medium red onion, cut into 1-inch pieces, and more.

Yes, Monkfish and Chorizo Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monkfish and Chorizo Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions