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.

No additional tips available.

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

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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.

Monkfish and Chorizo Kebabs

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