About This Recipe
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.
Ingredients
At Oliviers&Co
2-4 tbsp Espelette Chili Pepper Specialty
Pomegranate Specialty Vinegar
Salt & Herbs mix for Fish
Pepper
At the market
1-1/2lbs monkfish, trimmed and cut into 2-inch chunks
1/2 lb chorizo, cut into 16 slices
1 onion, cut in 1-inch thick wedges
1 1/2 tbsp butter, melted
4 thick rosemary branches
1 cup baby spinach
1 cup arugula
Directions
Light a gas or charcoal grill. If roasting, preheat oven to 450°F.
Coat monkfish chunks with melted butter and Espelette Chili Pepper Specialty. Season with salt & herbs mix and mix until well coated. Marinated for at least 1 hour.
Alternately thread four chunks of monkfish, slices of onion four slices of chorizo in half onto each of four wooden skewers or BBQ picks.
Grill kebabs over medium-hot fire, turning once, until fish is lightly charred and cooked through, about 4 minutes per side.
Transfer kebabs to a platter and arrange on each plate over a handful of mixed greens.
Drizzle with green lemon olive oil. Season with pepper and a few drops of vinegar.
Serve immediately.