Grilled Monk Fish & Chorizo Kebabs - Oliviers & Co.

Grilled Monk Fish & Chorizo Kebabs

August 28, 2017
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A great surf and turf recipe for outdoor entertaining!  Monkfish, also called "poor-man's lobster", is a meaty fish with a sweet taste that holds up well on the grill.  When combined with the richness and spice of the chorizo, and the fragrant rosemary, everyone will be asking for seconds!  The O&CO. Olive & Green Lemon Oil adds a special finishing touch to round out a fantastic dish.  You can make smaller skewers for appetizers or larger ones for a main.

Grilled Monkfish & Chorizo Kebabs

Serves 4

  • Ingredients:
  • 1-1/2 lbs. monkfish, trimmed and cut into 2-inch chunks
  • 1/2 lb. chorizo, cut into 16 slices
  • 1 onion, cut in 1-inch thick wedges
  • 2-4 tbsp. O&CO. Olive & Green Lemon Olive Oil
  • 1- 1/2 tbsp. butter, melted 
  • O&CO. Salt & Herb Mix for Fish
  • O&CO. Piment d'Espelette powder
  • 4 thick rosemary branches (8 inches long), with all but top 2 inches of needles removed (or substitute wooden skewers soaked in water for 30 min.)
  • freshly ground pepper to taste
  • baby spinach, about 1 cup
  • arugula, about 1 cup

Instructions:

Light a gas or charcoal grill.  If roasting, preheat oven to 450 degrees F.

Coat the monkfish chunks with melted butter and O&CO. Olive & Green Lemon Olive Oil.  Season with O&CO. Salt & Herb Mix for Fish and mix until well coated.  Marinate for at least one hour.

Alternately thread four chunks of monkfish, slices of onion, four slices of chorizo folded in half onto each of four rosemary or wooden skewers.  

Grill the kebabs over a medium-hot fire, turning once, until the fish is lightly charred and cooked through, about 4 minutes per side.

Transfer the kebabs to a platter and arrange on each plate over a handful of mixed greens.  Drizzle with O&CO. Olive & Green Lemon olive oil.  Season with freshly ground pepper and a pinch of O&CO. Piment d'Espelette powder.  Serve immediately.

*Kebabs are also delicious served with baked potatoes for a heartier meal.

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